Chestnut

The starchy nut of the chestnut tree (Castanea), sold fresh in the shell in autumn and year-round as peeled, roasted or frozen kernels. In the soup pot it cooks floury and honey-sweet, slightly thickening the broth, and pairs naturally with mushrooms, chayote and dried seafood in nourishing autumn soups.

TCM properties

Nature · warming　Flavour · sweet　Meridians · spleen、kidney

Traditional food therapy

In Cantonese food therapy chestnut is taken to support the kidneys and strengthen sinews and bones, while also nourishing the spleen and stomach in autumn soup pots.

Cautions: read first

• High in starch and easy to feel stuck on, so a lot at once brings bloating.
• People with diabetes should keep to a moderate amount.

Preparation

Shell them and take off the inner skin (a quick dip in hot water makes the skin come away easily).

Origin

Qianxi, Hebei, is the most famous source (the Jingdong chestnut). Australian retail is peeled, roasted or frozen packs at Asian grocers

Availability in Australia

Easy to find

Pairs well with