Big size sweet chestnut wholesale

Product Overview

Description

 

 

Chestnuts are actually fruits, with the shells enclosing cotyledons of any of the seven species of deciduous trees of the genus Castanea Corden Fagales native to the Northern Hemisphere. The brown nuts, which are roundish in shape, drawn up to a point and flattened on one side are enclosed in a kind of casket protected by spines

 

In Europe, Asia and Africa, chestnuts are often used as an everyday potato substitute. Although they are wonderful straight from the oven or fireplace, one can make use of the winter chestnut crop in many ways, both sweet and savory.

 

Mount Olympus, home of the gods, was said to have had an abundance of chestnut trees producing this sweet, edible nut. It is also called sardian nut or jupiter's nut or husked nut or spanish chestnut.Chestnuts are classed as temperate nuts and are most suited to deep well-drained soils. They need cold winter temperatures and warm to hot summers. They are a unique fresh product more like a fruit than a nut.

 

Nutritional Aspect of Chestnut :

 

Chestnuts are a delicious health food rich in nutrition. Just a handful of other foods can match the nutritional value of a chestnut.Unfortunately, very few consumers are aware of this. As opposed to most other nuts, chestnuts have a high water content and very little oil, thus making them virtually fat free.

 

They are high in complex carbohydrates, contain high quality protein comparable to eggs, are gluten free, cholesterol free, and are very low in fat (1-2% while other nuts can be over 50% fat). Nutritionally, they are similar to brown rice and have been described as a grain that grows on a tree. Interestingly enough, they have as much ascorbic acid as an equal weight of lemons and are the only nuts approved by the Pritikin System.

 

Chestnut Bisque :

• 3 tbsp. butter
• 1 stalk celery
• 1 medium carrot
• 1 medium onion
• 1/4 C parsley, chopped
• 1/4 tsp ground cloves
• 1 bay leaf (to be removed later)
• 6 C chicken broth
• 12 oz. cooked, peeled chestnuts
• (1 lb fresh in the shell)
• 1/4 C heavy cream
• 1/4 tsp pepper
• Salt to taste

Melt the butter in a large saucepan over medium heat. Add carrots, onion, and celery, and saute until soft, about 7 minutes. Add chestnuts and continue cooking 5 minutes, stirring occasionally.

Add stock and bring to a boil. Reduce heat to simmer and add apple juice, parsley, nutmeg, salt and pepper. Simmer 15 minutes. Add tarragon and continue cooking 5 minutes. Puree the soup in a blender. Return to saucepan and reheat. Adjust seasonings as needed. Serve with a dollop of yogurt or sour cream.