Chestnut

Chestnut refers to the edible nuts produced by trees of the genus Castanea, in the beech family. The nuts are enclosed in a spiny bur and have a thin, hard shell. The term is sometimes used loosely to refer to the trees themselves or to the wood. Chestnuts are distinct from the toxic seeds of horse chestnut trees, which belong to a different genus (Aesculus).

Several Castanea species are cultivated for their nuts, among them Castanea sativa (European chestnut), Castanea dentata (American chestnut), Castanea crenata (Japanese chestnut), and Castanea mollissima (Chinese chestnut). These species differ in flavor, size, and hardness of the shell, and have been hybridized in many regions.

Historically, chestnuts have been an important staple in parts of Europe, Asia, and North America. The American chestnut was once dominant in eastern forests but was decimated by chestnut blight (Cryphonectria parasitica) in the early 20th century, leaving only scattered survivors and many hybrids.

Nut composition: chestnuts are relatively high in carbohydrates and low in fat compared with other nuts, with modest amounts of protein and dietary fiber. They provide minerals such as potassium and B vitamins, and they are naturally gluten-free. They can be eaten fresh, roasted, boiled, or ground into flour for bread, stuffing, or desserts. Processed forms include peeled chestnuts cured in syrup or glazed, such as marron glacé.

Storage: fresh chestnuts keep for a short period refrigerated; peeled chestnuts can be frozen. In culinary uses, drying or grinding can extend shelf life. Wood and tannins from chestnut trees are valued in timber and woodworking.