- Hide menu
CHESTNUTS STOCK FOOD PHOTOS, STOCK FOOD PICTURES & FOOD PHOTO ART PRINTS
Stock photos & stock pictures gallery of fresh chestnuts roasting and in their shells. Chestnut (Castanea), some species called chinkapin or chinquapin, is a genus of eight or nine species of deciduous trees and shrubs in the beech family Fagaceae, native to temperate regions of the Northern Hemisphere. The name also refers to the edible nuts they produce.
Chestnut trees are of moderate growth rate (for the Chinese chestnut tree) to fast-growing for American and European species. Their mature heights vary from the smallest species of chinkapins, often shrubby, to the giant of past American forests, Castanea dentata that could reach 60 m.
One method of eating the fruit involves roasting, which does not require peeling. Roasting requires scoring the fruit beforehand to prevent undue expansion and “explosion” of the fruit. Once cooked, its texture is similar to that of a baked potato, with a delicate, sweet, and nutty flavour. This method of preparation is popular in northern China, where the scored chestnuts may be cooked in a tub of heated coal pebbles, as well as in both Turkey and France.
Chestnuts can be dried and milled into flour, which can then be used to prepare breads, cakes, pancakes, pastas (it is the original ingredient for “polenta”, known in Corsica as “pulenda”), or used as thickener for stews, soups, and sauces. In Corsica, the flour is fried into doughnut-like fritters called fritelli and made into necci, pattoni, castagnacci, and cialdi.
The flour can be light beige like that from Castagniccia, or darker in other regions. It is a good solution for long storage of a nutritious food. Chestnut bread keeps fresh for as long as two weeks.
The nuts can also be eaten candied, boiled, steamed, grilled, or roasted in sweet or savoury recipes. They can be used to stuff vegetables, poultry, fowl and other edibles. They are available fresh, dried, ground or canned (whole or in puree).
Candied chestnuts (whole chestnuts candied in sugar syrup, then iced) are sold under the French name marrons glacés or Turkish name kestane şekeri (“sugared chestnuts”). They appeared in France in the 16th century. Towards the end of 19th century, Lyon went into a recession with the collapse of the textile market, notably silk. Clément Faugier ingénieur des Ponts et Chaussées was looking for a way to revitalize the regional economy. In 1882 at Privas, he invented the technology to make marrons glacés on an industrial scale (although a great deal of the over-twenty necessary steps from harvest to the finished product are still accomplished manually). Chestnuts are picked in autumn, and candied from the start of the following summer for the ensuing Christmas. Thus the marrons glacés eaten at Christmas are those picked the year before.
Buy all the stock photos in this gallery on line as Royalty Free or Rights managed stock photo. The stock pictures & stock images are all high resolution digital stock photos made award winning professional photographer Paul Williams.
Photo Art prints are also available to buy on line in large to small print formats for framing as art works for home, restaurant, pubs, office art , or commercial art.
OTHER GALLERIES IN THIS SERIES FOOD PICTURES SERIES
BUY CHESTNUTS FOOD STOCK PHOTOS & PRINTS OF THIS SERIES FROM OUR FOOD PHOTO LIBRARY:
Other Fruit Pictures, Photos & Images Galleries
Acai Berry Fact Sheet