Nocciolaio course

The hazelnut is the seller, especially on the street, of walnuts, hazelnuts and the like, fruit of the trees of the genus Juglans, often referred to as Juglans regia. The part generally considered edible is the seed contained in the drupe, covered by a woody endocarp. The two most common fruit nut species are Juglans regia and Juglans nigra. The first has Persian origins, while the second comes from North America. Numerous walnut cultivars have been commercialized, almost all hybrids of Juglans regia. Other species include J. californica (Californian variant of J. nigra), J. cinerea and J. major (mainly found in Arizona). From the fleshy part of the peel, the husk, a staining juice is extracted and used in dry cleaners. Walnut hull dyes have very solid tawny and brown shades, they are applied with a brush on dry white wood to give it a walnut appearance; they turn black thanks to the iron sulphate or take bright reflections with alum. They are prepared with ripe husk, which easily detaches from the skin, and which is placed in a container covered with water, where it can be kept for more than a year, however, emanating a strong odor. The use takes place using the husk thus preserved in water, boiling it in water for two hours in a ratio of 150-200 grams of husk per liter of water and then letting it cool, finally placing it in bottles, ready for use.