kastanj

Kastanj is the common name used for chestnut trees and their edible nuts, primarily referring to the true chestnut of the genus Castanea. It is often distinguished from the horse chestnut (Aesculus hippocastanum), which is ornamental and not suitable for consumption, even though both are sometimes called chestnuts in everyday language.

The most important cultivated species is Castanea sativa, the sweet or European chestnut. Other commercially important species include Castanea crenata (Japanese chestnut) and Castanea mollissima (Chinese chestnut); many regions cultivate hybrids to improve yield, flavor, and disease resistance. Chestnut trees are deciduous and can reach substantial height. They produce spiny husks that enclose one or more edible nuts, which mature in autumn and are harvested by hand or with modest mechanical help.

Edible chestnuts are characteristically starchy and mildly sweet when properly prepared. The kernels are typically roasted, boiled, or used in purées, stuffings, and desserts. Chestnut flour is used in gluten-free baking and regional dishes. Raw chestnuts can be difficult to digest and are usually cooked before consumption. Nut shells must be removed carefully, as the kernels are easily damaged.

Cultivation regions span temperate areas of Europe, Asia, and parts of North America. Chestnut blight, caused by Cryphonectria parasitica, has historically affected stands of Castanea sativa in several regions. Beyond nuts, chestnut wood is valued for its durability and is used in furniture and fencing.

See also: horse chestnut, chestnut blight, chestnut flour.