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Also known as: dried chestnuts, dried castanea mollissima
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in an airtight container in a cool, dry place, they can last for 6 to 9 months. In the refrigerator, they can last up to a year.
Yes, soaking is essential. They are very hard and require at least 2-4 hours of soaking in warm water, or overnight in cold water, to soften properly.
Fresh chestnuts are the best substitute (use about double the weight). Alternatively, hazelnuts or macadamia nuts can provide a similar crunch, though the flavor and starchiness will differ.
Yes, chestnuts are tree nuts. While some people allergic to other tree nuts can tolerate them, they are generally classified as a major allergen.
Look for signs of mold, a dark or shriveled appearance beyond the normal dried state, or a rancid, sour smell.
No, dried chestnuts are too hard to eat raw and must be rehydrated and cooked to be palatable and digestible.
They are frequently used in Chinese red-braised pork, sticky rice dumplings (Zongzi), and various herbal soups and stews.
Yes, because the water has been removed, they are more calorie-dense than fresh chestnuts, containing about 369 calories per 100g.
dried chinese chestnuts is a versatile ingredient found in cuisines around the world. With 369 calories per 100g and 5 grams of protein, it's a nutritious addition to many dishes.
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Most dried chestnuts come pre-peeled, but if any brown skin remains, it usually loosens after soaking and can be picked off with a knife.
Yes, you can freeze them in an airtight bag for up to 2 years without significant loss of quality.