Chestnuts develop inside a prickly burr that is gathered after it falls from the tree, they are related to the beechnut and the chinkapin, a nut long eaten by Native Americans.

Chestnut is high in natural sugar. After chestnuts are picked, their starch begins to turn to sugar, giving the nuts their mild, sweet flavor. Chestnuts are almost always cooked, either by roasting or boiling, before they are eaten. When heated, the nuts swell which makes their soft shell easier to peel. Chestnut should not be confused with the horse chestnut which is inedible.

There are over 100 varieties of chestnut trees exist, many of which produce clusters of nuts while others produce single chestnuts.

CommonVarieties:

• Marrons are the cultivated varieties of chestnut tree that produce single large nuts; they are thought to be more flavorful and better for cooking.
• Chataignes are the smaller and ordinary chestnut.
• Horse chestnut is an inedible variety of chestnut.

Benefits:

• Chestnut is rich in vitamin C which helps the body resist infection and speeds the healing of wounds.
• Chestnut is a good source of riboflavin (important role in metabolizing food), and thiamine (enhances energy and promotes normal appetite).
• Chestnut is also a good source of folate, iron, and phosphorus.
• Chestnut has much lower fat and calories than almost all other nuts. The bulk of calories in chestnuts come from carbohydrates instead of fat.
• Chestnuts are cholesterol-free and low in sodium.
• Chestnut is a good source of dietary fiber.

Culinary Uses of Chestnut:

• Roasted nuts can be dried and ground into flour that makes a rich, flavorful crust for tarts or pies.
• Boiled chestnuts, which have a consistency similar to that of potatoes, can be mashed or pureed to add to cake batter or used as a pastry filling.
• Chestnuts are also served as part of a traditional Thanksgiving dinner, either as a side dish or added to turkey stuffing.
• Marrons glaces, a delicacy available in gourmet shops, are peeled whole chestnuts preserved in sweet syrup.

Tips on how to reduce sodium and added fats in the diet: Avoid salted, oil-roasted chestnuts, rather choose the plain variety and roast them yourself in a baking tray at 180 degrees Celsius for a few minutes (don't add any oil).

Storage: Unpeeled chestnuts can be stored in a cool, dry place for one week or can be refrigerated for up to a month. Frozen chestnuts will keep for up to six months.