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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.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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