This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results

Chinese Water Chestnut

A small tuber which tastes a little like a sweet chestnut, they are peeled and used in Chinese and Eastern cookery; also called caltrop, because of its four-pronged fruits. They are cultivated in tanks, then sold fresh or tinned.

They are also ground to make water chestnut flour 'man tai fan', an important ingredient in Chinese cooking.

Reviews / Comments

Not yet reviewed

Be the first to add a review