Is there an enzymatic way to tell raw nuts? Put fresh pineapple on raw meat and the protease enzymes will turn the meat to mush (warning: raw pineapple will make your tongue bleed if you leave it on long enough) while canned pineapples leave it unchanged. There has to be a nutty test.
Hazelnuts must be raw if the skins are intact, not charred, don't flake off easily, and have "roasting guidelines" on the bag, right?