The difference between supermarket 'hazelnut cream' and a true hazelnut spread hides in one line on the label: the hazelnut ratio. Industrial creams can drop as low as 13%, while in a genuine spread the hazelnut is the main ingredient — 75% and above, as in Koralla's sweetened spread.
Anatomy of a good spread
A high hazelnut ratio means less added sugar, deeper aroma and a better nutrition profile. Texture should be ground fine enough to avoid grittiness yet keep its hazelnut character. Recipes that gain fluidity from the hazelnut's own oil rather than palm oil are superior in both flavour and content.
Sweetened or unsweetened?
Unsweetened spread is produced from roasted hazelnuts alone and offers a dense, slightly bitter-roasted profile — ideal for athletes and anyone limiting sugar. Sweetened versions reach a wider audience as a table indulgence; what matters is that sugar supports rather than leads the recipe.
Store an opened jar in a cool, dry place; oil separating on the surface is not spoilage but a sign of natural content — just stir.
