Hazelnuts belong to the wide group of oilseed nuts, which includes: The common hazel, Coryllus avellana, produces it. The Betulaceae botanical family includes this shrub, which may grow to be 3 to 8 meters tall. It's also known as hazelnut, filbert, or stitching in Byzantium. It is a plant that originated in Asia Minor and was brought to Europe in antiquity. It prefers humid, moderate conditions. In the 1970s, France began to produce hazelnuts. Approximately 7,433 tonnes of hazelnuts are produced in France each year, primarily in Aquitaine. Furthermore, it is the world's third largest producer of hazelnuts for direct consumption, or "fruit to the mouth." Hazelnuts are grown in a variety of types. They each have their own unique characteristics: The "Ennis" cultivar yields large, delicately streaked fruits with solid meat. The "Fertile de Coutard" type produces hazelnuts that are somewhat flattened and have a thick shell. Short, light tan fruits are produced by the "Butler" cultivar. Hazelnuts are native to the northern hemisphere's temperate zone, particularly to locations with moderate winters and pleasant summers. The seashore climate is typified by this type of weather. The main hazelnut crops are also situated there: Turkey (Black Sea), Spain and France (Atlantic Ocean), and Oregon in the United States (Pacific Ocean). The common hazelnut (C. avellana) and the Byzantine hazelnut (C. byzantina) are two commercially important hazelnut species (C. colurna). Domestication of these animals stretches back to prehistoric times and is supposed to have been carried out by Turks or other people from Asia Minor. Cultivated cultivars of C. avellana will be introduced across the Empire by the Romans, but they will not be mass-produced in Europe until the 17th or 18th century. Turkey produces the majority of the world's output (about 75%), followed by Italy (15 percent ). The United States falls considerably behind, accounting for only 5% of total output, which is completely centered in Oregon's Willamette Valley. Hybrids have been developed by American and Canadian researchers for several decades in order to expand the hazelnut farming area. They aimed to design a tree that produced the huge fruits of cultivated Eurasian species while still having the cold and disease resistance of North American species. Hazelnuts are sold in shell or shelled form, as well as as a powder. However, the processing industry consumes over 97 percent of global production (confectionery, pastry, oil). Jacques Cartier gave the island of L'Île-aux-Coudres in Quebec its name after noticing "… many frank couldres, which I discovered abundantly filled with nuts." The hazelnut tree, on the other hand, had a fairly large distribution area. Many Amerindian cultures relied on its fruit as a food source. It was used in corn soup, pancakes, and puddings; it was minced and combined with bear meat or fat, berries, or roots; and its oil was served with bread, potatoes, pumpkin, squash, and other root vegetables.