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In the Mediterranean region chestnuts have been a welcome addition to the autumn diet for over 2,500 years. And in other European countries the aromatic fragrance of freshly roasted nuts is also associated with the stormy season. These nuts are available in their fresh form from September to March, and shelled the fruits are sold all year round.
The subtle difference
There are two basic varieties of chestnut. One has to look closely, however, to differentiate between both types. One type tends to be round and only one side is slightly flattened; the other (which often goes by its Italian name marone) tends to be oval- or heart-shaped and also has a finer and creamier aroma.
Edible chestnuts should not be mistaken with the fruit of the horse chestnut tree. Despite the major similarities, the fruits of this tree are not edible.
Healthy food
Whereas other nuts are rich in fat, chestnuts are noted for their high starch content of ca. 40 %, which gives them their characteristic floury taste. Moreover chestnuts contain important vitamins and minerals such as potassium, magnesium, vitamin B, C and E, and folic acid.
Versatile pleasure
A variety of delicious dishes may be created with chestnuts. Before eating they may be roasted or boiled. This turns the starch in the nut into sugar, creating the typical strong creamy taste.
Chestnuts are a popular snack freshly roasted from the pan. If used as a stuffing for roast goose, duck or turkey they are cooked in salt water first of all. Dried ground chestnuts are used to make chestnut flour for a tasty bread dough. And as a dessert chestnuts are also a pleasure for the palate.
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