Whole chestnuts

Whole chestnuts are the edible fruits of the chestnut tree, belonging to the genus Castanea. These fruits have a rounded shape and are protected by a hard, shiny brown shell that must be removed before consumption. Chestnuts are characterized by their sweet flavor and soft texture when cooked or roasted, making them highly valued in gastronomy, especially in desserts, stews, and roasts.

This food originates from temperate regions of the northern hemisphere, particularly in Europe, Asia, and North America. In traditional European cuisine, chestnuts are a typical ingredient during autumn and winter, also used to prepare flour. In Latin America, some areas take advantage of their cultivation, although it is less common than in Europe.

Regarding their properties, chestnuts are a healthy source of complex carbohydrates, dietary fiber, B vitamins, and vitamin C. Additionally, they are low in fat compared to other nuts and provide minerals such as magnesium, phosphorus, and potassium, making them an energetic and nutritious food.

In the Hispanic world, whole chestnuts may also be known simply as chestnuts or in some cases as cristinas (in specific regions of Mexico). However, they should not be confused with "horse chestnuts," which are not edible. It is important to note that the commonly accepted and widespread term for culinary use is chestnuts.