The chestnut ("Castanea Sativa") is a common product of the autumn and winter months, like the vast majority of dried fruits. It can be found in the market from early fall to late winter. The variety that is usually consumed is European, although other types stand out, such as Chinese, Japanese or American. At the time of your purchase, it is important to take into account the condition of your skin, which should be shiny in its optimal state.

Even though it was previously believed that the chestnut was originally from the East and was subsequently introduced to Europe during Roman times, recent studies have confirmed that chestnut trees were already cultivated in Europe at that time. The chestnut, until the appearance of the potato and corn on a regular basis in the 16th century, was the basis of food in Europe. Its consumption was done both roasted, dry or in the form of flour. The chestnut has its ideal growing conditions in cool and sheltered places in temperate, but humid climates. The tree grows naturally in the south of England, in Spain, Portugal, the Caspian Sea, Morocco and Algeria, all of which can also be found in Germany, the United States, China and Japan.

The composition of the different varieties of chestnuts is very similar, only the level of carbohydrates and sweetness, more intense in the Chinese, differentiates them. The chestnut is rich in complex carbohydrates, a particularity to be taken into account by diabetics. The energy contribution of the chestnut is lower than that of the rest of the products in the category. It has less fat and a high content of water, potassium and folate. On the other hand, its amount of carbohydrates is greater than in the rest of nuts, unlike its level of fat, which is much lower. Due to its moderate energy intake, it can be consumed in a controlled manner in case of overweight and obesity.

Chestnuts are mainly eaten roasted, cooked, pureed or in desserts, such as the delicious French brown glacé, made with egg whites and candied and glazed chestnuts, since raw they are hard, rough and uncomfortable to peel. For its cooking, it is advisable to remove the skin and boil it for half an hour. The chestnut can also be used in seasonal fruit compote, as well as in the preparation of "socochones", cooked with milk, cinnamon, and a little salt.

For their conservation, it is advisable to store them in a cool and dry place, and not inside plastic bags, as this favors their mould.