Chestnuts

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Chestnuts have been a popular and frequently used remedy for centuries for healing and beautification in folk medicine. Today, their advantages are complemented by their culinary application, as they can be prepared boiled, baked, as a side dish to creams, salads and a variety of dishes. Basically they exist two types of chestnuts - wild and edible. Chestnuts (Castanea) are a genus of eight or nine species of trees and shrubs of the beech family (Fagaceae). They grow in areas with warm temperate climates of the Northern Hemisphere. Chestnut trees are large, deciduous. They reach a height of 20–40 m, and their fruit is a prickly cup with a diameter of 5–11 cm, containing 2–7 nuts.

It is believed that the chestnut comes from Asia Minor and over the millennia for many peoples it is the "tree of wisdom". Legend has it that in 401-399 BC, the Greek army survived the retreat from Asia Minor because it consumed chestnuts. In the past, chestnuts were one of the main food sources in entire regions of Europe. Most often, dried chestnuts were used to make flour, which was not inferior to wheat. Chestnut flour was mixed with rye, wheat, and later corn flour. Not only bread but also cakes were prepared. With the spread of potatoes, chestnuts are losing their popularity as food for humans and animals.

Today, from 20 to 22 October in the alpine resort of Trentino is held Chestnut Festival. In the area they are deeply rooted in the cuisine, and during the holiday guests can try one of the many exquisite dishes, prepared with chestnuts.

Composition of chestnuts

Chestnuts are valuable food product because of its rich content of vitamins, minerals and trace elements. They contain vitamins C, PP, B1, B2 and A. Of the mineral salts are found mainly potassium, phosphorus, magnesium and potassium. Of the trace elements, the most significant are the amounts of copper, fluorine and silicon. Boiled or roasted chestnuts are rich in tannin and pectin.

The amounts of mineral salts in chestnuts are significant: mainly potassium - 707 mg, phosphorus - 87 mg, magnesium - 45 mg, calcium 33 mg, sodium 1.5 mg and iron 1.3 mg. Chestnuts also contain vitamins C (27 mg), PP (87 mg), B2 (0.24 mg), B1 (0.2 mg) and A (80 mg).

The different chestnut varieties have a similar composition, but differ in taste. Fresh chestnuts contain 4.8% water, 42.8% carbohydrates, 2.9% protein, 1.9% fat and 1.4% cellulose. There is 16% starch, 7% dextrin and 4% sugars (glucose and sucrose) in terms of carbohydrates. Chestnuts contain malic, citric and lactic acid. There is also a large amount of lecithin (355 mg).

Types of chestnuts

There are two main types of chestnuts - edible and wild. Edible chestnuts are widely used in cooking. They are also called sweet chestnuts and are found mostly in Pirin, Western Stara Planina and near Petrich and Berkovitsa.

The second kind of chestnuts are the wild ones. They are also known as horses and are not eaten because they are poisonous. In the cities there are artificially created such species, which afforest the parks and alleys. They are used in alternative medicine, but are not eaten.

Chestnuts in cooking

Many peoples in ancient times believed that chestnuts were "ready-made bread". Chestnuts are hard and contain saponins, which is why they have a tart taste. Cannot be eaten raw. When cooking or roasting chestnuts, part of the starch is hydrolyzed to sugars and they acquire a sweet pleasant taste and aroma. The culinary application of chestnuts and today it is very large. In our country the most popular are the recipes for boiled and roasted chestnuts, chestnut soup, and why not cheesecake with chestnuts.

In addition, chestnuts are used to make mashed potatoes, poultry, as a side dish to roast meat, cakes and other sweets. In the sugar industry, they are even used to fill candies. According to many, roasted chestnuts are tastier than cooked ones and are easy to prepare. Using a small sharp knife, chop the chestnuts at the top, making light cuts. If you do not pierce them in this way, they will start to crack in the oven.

Arrange the chestnuts in a pan and place in a preheated oven at about 200 degrees for about 25-30 minutes. Stir periodically to bake evenly. Roasted chestnuts are peeled with a small sharp knife. They are still consumed hot. Boiled chestnuts are even easier to prepare - put them to boil with enough water for about 40 minutes. When they are ready, they begin to split.

As in the past, chestnut bread is made today, which is popular in the diet. Chestnut bread does not contain gluten. Chestnut flour is also used to make pastes, pies, etc. Roasted chestnuts are used as a substitute for coffee, and chestnut oil is used in the confectionery industry.

Benefits of chestnuts

Both wild and edible chestnuts have benefits for human health. The edible chestnut is able to help many people with anemia. For this purpose, those suffering from anemia should consume a lot of chestnuts daily in autumn and early winter in order for the treatment to have a positive effect. The tannin and pectin in boiled or roasted chestnuts have a diuretic effect. The coumarin in chestnuts protects against vascular sclerosis. It is believed that chestnuts improve blood circulation, have anti-inflammatory and analgesic effects, have a good effect on the heart, digestive system, heal wounds, burns, gout, have anti-tumor effects.

For centuries in folk medicine, chestnut has been used as a remedy for hemorrhoids, varicose veins, difficult-to-heal wounds caused by impaired blood supply and thrombophlebitis. Wild chestnut seeds are still used today for cough, bronchitis and gout. According to the folk healer Petar Dimkov, chestnuts can have a positive effect on the joints, tendons, muscles and nervous system.

He claimed that wild chestnuts radiate very strong energy and that is why he always carried several of them in his pockets. According to Dimkov, chestnuts are a strong sedative. In this regard, he recommended that people put 5-6 to 10 chestnuts under their pillows, but no more, because the radiation can become very strong and cause headaches.

Chestnuts are used to make ointments for rheumatism, arthritis, thorns, baths, paws and compresses. Chestnut tincture has been used to treat varicose veins, and chestnut flour has been used to treat disorders. Boiled chestnuts have once been used to treat people with a stroke. Boiled chestnuts with honey is a proven remedy for relieving diseased liver and spleen. Chestnut pulp is used against ulcers.