Sweet chestnuts in Thailand: healthy and delicious
You see them in Thailand in markets and department stores and they spread a wonderful scent. Large pans where sweet chestnuts are roasted. My girlfriend buys them regularly and I like to eat them.
You can now also see them in the store in the Netherlands. They are often offered at Christmas markets from October, especially in Germany. Sweet chestnuts are not only tasty but also healthy. They are rich in minerals and trace elements and those who eat them receive an extra portion of potassium, calcium, phosphorus, sulphur, iron and magnesium. In addition, sweet chestnuts are protein suppliers and contain less fat than other nuts. In addition, they contain radical scavenger vitamin E, the resistance-enhancing vitamin C, all B vitamins and provitamin A (beta-carotene).
Sweet chestnuts therefore contain many healthy substances for which one would normally have to eat a mixed plate of vegetables, fruit and meat. But they also contain about 200 calories per 100 grams. A large bag of roasted chestnuts therefore has the same energy content as a main meal. Therefore, do not eat another regular meal after eating chestnuts. That way they don't get fat.
Chestnuts must be heated before eating. Roasted or boiled, they go well with meat dishes, vegetarian dishes or in an oven dish.
Maybe someone can tell me what those black grains in the pan are and what they are for?
Asked the family.
Those black grains are just black stones.
Keep the heat well and this way the chestnuts cook evenly and at the same temperature.
Delicious those chestnuts and indeed quite satiating. My wife has a laundry list of food allergies and always takes chestnuts on the plane because she can't eat any of the meals served on board. However, I just had to have 5 kilos of chestnut flour sent to Thailand for her special diet. Enough for 4 months. Every morning she bakes pancakes with chestnut flour, chickpea flour and corn flour because all other flours cause her problems.
Now chestnut flour is the only flour that we have never found in Thailand, while you can find chestnuts in all kinds of places. If anyone knows of a web store in Thaland or a store in Chiang Mai that offers this, we would appreciate the information.
Maps 58 Soi Naknivas 37, Naknivas Rd., Ladprao, Bangkok 0-2538-2464
ASIA CHEMICAL CO LTD you can also google this one, they also have chestnut flour under the name of chest nut flour, this company is located in pattaya, wish you good luck in finding this special flour /
I don't know if the availability of chestnuts in Thailand is seasonal, just like in the Netherlands ??. And whether you can also buy chestnuts in a supermarket somewhere in Pattaya. This is mainly because I love chestnuts, but raw.
Chestnuts, yes many Thais love them. Sometimes they do not know the difference between "sweet" and "wild chestnuts". The tame ones are not pointed at the end but round. The wild chestnuts taste very bitter and are not tasty.
In Flanders, heating chestnuts is not called stewing, but "roasting". The chestnuts used to be placed on the plate on the coal stove that was present in every home at the time. They were not allowed to come into contact with fire because then they would burn. The shell burst open with a "pop" when they were cooked, hence the name roasting chestnuts. The fact that they use stones in the pan here is to achieve an even distribution of the heat.
November is the high season of chestnuts, (in Belgium) they are ripe and fall from the trees….it was nice to go pick up chestnuts in the forest on Sunday with the children. Nature is very beautiful in the fall, the leaves of the trees change color and are beautiful to see.
One of the most famous chestnut tree forests in Flanders is the Carkoolbos and the Raspaillebos, located on the Bosberg in Atembeke, near Geraardsbergen. (Bosberg is known from the Ronde Van Vlaanderen cycling race). These two forests contain many sweet chestnut trees and are freely accessible as a provincial domain.
Indeed, many people roast the chestnuts. I don't like it. I eat them raw myself. It's a pity that the time of chestnuts is over here. A few years ago in Pattaya, a man was walking around with roasted chestnuts, and most of the ladies loved them. I myself asked him if he also had some that had not yet been roasted, but then I was looked at very strangely by him. I also heard that these chestnuts came from China. I am curious if they are for sale in a supermarket in Pattaya, and in which months.
Natural
ijk they are now for sale in Central Festival.grtn in Pattaya
Indeed, I still see my grandfather roasting chestnuts on the stove.
Only, I seem to remember him cutting a cross into it.
But nice that they were
Contrary to what you say, it is precisely the sweet chestnut that has a point and the wild one does not.
https://stempher-flevogroen.nl/het-verschil-tussen-tamme-en-wilde-kastanjes-herkennen/
@Lung Addie: very interesting!
However, be careful because KARKOOLbos is not fully accessible to the public, it is not a provincial domain but
a reservation.
See link: http://users.telenet.be/life-natuur-be-7156/My_Homepage_Files/Page13.html
Greetings
Thanks for the info. I have been away from the Geraardsbergen region for a long time and did not know that this beautiful forest was given a different destination. So do you know what the situation is with Neigembos? That was also freely accessible and known for its beautiful wild hyacinths and anemone carpets in the spring, just like the Hallerbos. According to the information I found in the past, these forests belonged to the, in the distant past, “Kolenwoud”. The area was very beautiful and Lung Addie loved it. Flandersland is a beautiful country.
what do you call chestnuts in thai?
Chestnut
Kaulat
Dear philip, Chestnuts in Thai —-Pronounced "Khaulat"
Especially in the north of Thailand near the border town of Mae Sai you see these chestnut sellers almost every 100 meters.
The black stones that are also used there serve, as already mentioned in the above reactions, for a better distribution of the heat, which arises during roasting.
Without these stones, half of the amount of chestnuts that are roasted would burn.
Most chestnuts are imported from China, among others, because Thailand does not have the right climate for the growth of these chestnuts.
Sorry correction, just heard from my wife that they also grow in the North of Thailand, now that I remember correctly I even saw them grow UUUUUps
and during markets in the temple they are usually in jute bags from China, I also like to eat them, but in Nong Prue and the surrounding area they are almost never found
I wonder if it is indeed that healthy considering all the pesticides they use here in Thailand, even substances that have been banned for more than 30 years in almost all other countries of the world.
That's right, I made a mistake, the wild chestnuts actually have the point and the sweet ones are round. My apologies.
I have also seen them several times at markets, but they are not the sweet chestnuts as we know them in the Netherlands, in the Netherlands sweet chestnuts have a flat side because they grow against each other in the prickly bark. These look more like wild chestnuts to me as they are round in shape.
When I still lived at home with my parents, about 56 years ago, we regularly ate Brussels sprouts. My mother made chestnut puree with it. A fantastic combination. After her death I never ate it again.
As soon as October comes in the Netherlands, I cycle past the chestnut trees. Then pick up enough to eat them at home. After the outside, also remove the thin, bitter skin and enjoy. Eating chestnuts raw is my preference. I also bought them once on the boulevard in Pattaya. When I pointed out the bag of still raw chestnuts to the seller and indicated that I wanted to buy them, he looked strange. Everyone bought the roasted chestnuts and that weird farang wanted them raw. They tasted fine, but the skin was a lot firmer, therefore more difficult to remove, than in the Netherlands. The Thai ladies also wanted to taste them, but they thought they were much tastier when puffed.
Search Lazada for chestnut (not chestnut), then there are 66 pages.
However, putting flour behind it does not yield immediate results.