All About Chestnuts
by Yang Yi
Chestnuts are not usually a common ingredient the rest of the year. They have creamy white sweet flesh which appears in a number of cuisines, most famously roasted as a holiday food. However, there are ways to enjoy them at any time provided they are chosen, stored and prepared correctly. Chestnut trees also provide valuable timber.
BenefitsProperly prepared chestnuts are more than a delicious addition to your diet. They also have health benefits, providing an excellent source of vitamins B6 and C, folic acid and potassium. Combine that with proteins and you have a power-packed food that tastes great, livens up your menus and helps protect your health. Chestnuts, especially the nonedible horse chestnut, leaves and tree bark can also be used for medicinal purposes in Chinese medicines.
Time FrameChestnuts mature during the spring and summer and are ready to harvest in the fall. They grow on trees and once mature will fall to the ground on their own. The actual chestnut is protected by a spiky pod called a burr. On the tree the burrs are green while growing and then change to a brown color when ready to fall. To peel a chestnut you must boil them for about one minute. Before you boil them, cut a small strip off one side of the chestnut. After they have boiled take them off the heat and once cooled peel off the shells and the inner skin just under the shell.
BenefitsProperly prepared chestnuts are more than a delicious addition to your diet. They also have health benefits, providing an excellent source of vitamins B6 and C, folic acid and potassium. Combine that with proteins and you have a power-packed food that tastes great, livens up your menus and helps protect your health. Chestnuts, especially the nonedible horse chestnut, leaves and tree bark can also be used for medicinal purposes in Chinese medicines.
Time FrameChestnuts mature during the spring and summer and are ready to harvest in the fall. They grow on trees and once mature will fall to the ground on their own. The actual chestnut is protected by a spiky pod called a burr. On the tree the burrs are green while growing and then change to a brown color when ready to fall. To peel a chestnut you must boil them for about one minute. Before you boil them, cut a small strip off one side of the chestnut. After they have boiled take them off the heat and once cooled peel off the shells and the inner skin just under the shell.
Select And UsesWhen selecting whole products, consumers should look for smooth, glossy specimens which do not rattle inside the hull. Depending on the region, whole fresh chestnuts can be found roughly between September and February. Before they are hulled, the nuts can be stored in a cool dry place, and after the hulls are removed, they should be refrigerated. If frozen they must be blanched and peeled first. If they are refrigerated, put them in the crisper drawer with damp paper towels.
One of the most classic preparations for chestnuts is roasting. To roast them, the hulls are slit so that they will not explode during roasting, either in an oven or in a fire. They are placed in a pan, and roasted for approximately 25 minutes, until the hulls become darker and more brittle.
Yang is the freelance writer for e-commerce website in the food industry. 21food.com is just a place for you to look for any delicious foods! Our 21food.com provide E-commerce business directory for importing & exporting of global food products, especially Chinese food products.
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