Chestnuts

    • Original U.S. Habitat: Eastern United States
    • Frequently used in Italian Food
    • Less than 1% of the world's chestnuts are grown in the U.S.
    • In season from October through March
    • Roasted on street corners in New York City
    • The wood of the tree is similar to Oak
  • The chestnut, part of the genus Castanea is a nut with a tender starchy center surrounded by a hard dark brown shell. The flavor is slightly sweet.
  • Culinary uses

    Raw chestnuts left out at room temperature for 24-48 hours, can be easily peeled using a small kitchen knife. The outer shell is removed, and then the thin inside skin. Fresh chestnuts should be consumed within a week.

    Chestnuts are typically eaten candied, boiled or roasted. In France, candied chestnuts are callled marrons glacés. In the United States, chestnuts have found a place in autumn dishes, particularly Thanksgiving. Chestnuts are also ground into flour, which can then be used in breads, cakes, and pasta.

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