kestane

Kestane, or chestnut, refers to the edible seeds produced by trees in the genus Castanea, most commonly Castanea sativa, the European chestnut. The tree is a deciduous, tall species with broad leaves; fruit develop in spiny burrs, each burr containing one or two edible nuts, usually with a pale brown skin. The kernels have a sweet, nutty flavor when fresh and become drier and sweeter when roasted.

Cultivation and distribution: Chestnut trees are grown in temperate regions with well-drained soil and adequate rainfall. They are often cultivated in Europe, Asia, and parts of North America, where harvest occurs in autumn as the burrs split open. In Turkey, kestane is widely cultivated in many regions and is a staple in winter street markets and seasonal cuisine.

Uses: Chestnuts are versatile in cooking and can be roasted, boiled, or pureed. Roasted chestnuts are a traditional street snack in autumn and winter in many regions. Chestnut flour is used to make bread, pasta, and desserts, while candied chestnuts—marron glacé in French cuisine and kestane şekeri in Turkish cuisine—are prepared by simmering chestnuts in sugar syrup. Chestnut puree serves as a dessert base and filling, and chestnut paste is used in some savory dishes as well.

Nutrition and properties: Chestnuts are relatively low in fat for a tree nut and high in carbohydrates and dietary fiber. They provide B vitamins and vitamin C, along with minerals such as potassium, copper, and manganese. They are gluten-free and commonly used as an ingredient or substitute in grain-free or gluten-free diets.

Toxicity: Raw chestnuts are edible but can be bland or slightly astringent; cooking improves flavor and digestibility. Some seeds contain tannins, so bitter kernels should be avoided.