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| Producent | LILITIAN | | Part Number | Chestnut/ chestnut /chestnut (CHESTNUTCHESTNUTCHESTNUT) |
| Specifications | 2014 Organic Health Peeled Roasted (Shelled Cooked) Chestnut Chinese Snack Food (NEW) with Foil Bag |
| Unit Price | 0,88 EUR |
| Minimum Order Quantity | 1 |
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| Description | Type: Nut Snacks Material Type: Chestnuts Packaging: Bag Feature: Normal Age: All Certification: FDA Texture: Soft Processing Type: Baked Taste: Sweet, Sweet Shelf Life: 12 MONTHS Weight (kg): 115G Place of Origin: Liaoning, China (Mainland) Brand Name: LILITIAN Model Number: Chestnut/ chestnut /chestnut Color: Golden brown Textrue: Semi-soft Outside packing: Carton Packaging & Delivery Packaging Details: 40BAGS/Boxes Delivery Detail: 20DAYS Brief IntroductionAll Natural Roasted ChestnutsCertified Chinese Organic, No PreservativesShelled and Ready to Eat, Gluten Free;Great All Natural snack at home or on the go! Chestnut HistoryProbably one of the first foods eaten by man, the chestnut dates back to prehistoric times. The chestnut tree, Castanea sativa, was first introduced to Europe via Greece. The majority of the chestnut trees currently found in America are of native European stock, but Native Americans feasted on America's own variety, Castanea dentata, long before European immigrants introduced their stock to America.In 1904, diseased Asian chestnut trees planted on Long Island, New York carried a fungus hitchiker that nearly devasted the American chestnut population, leaving only a few groves in California and the Pacific Northwest to escape the blight.Today, most of the chestnut food crop is imported from Japan, China, Spain, and Italy. Chestnuts are known as marrons in France and some parts of Europe.These starchy nuts are given to the poor as a symbol of sustenance on the Feast of Saint Martin and are also traditionally eaten on Saint Simon's Day in Tuscany.Legend has it that the Greek army survived on their stores of chestnuts during their retreat from Asia Minor in 401-399 B.C.Chestnuts contain twice as much starch as potatoes. It is no wonder they are still an important food crop in China, Japan, and southern Europe where they are often ground into a meal for breadmaking, thus giving rise to the nickname of "bread tree."Chestnut timber resembles its cousin, the oak, in both color and texture and is highly-valued. Also known for its tanning properties , the trees can live up to five hundred years and usually do not begin to produce fruit until they are forty years old. Chestnut SelectionHarvested from October through March, December is the prime month for fresh chestnuts. If you are unable to find them fresh, you can take advantage of chestnuts canned, pureed, or preserved in sugar or syrup (marrons glacés).Some specialty markets also carry frozen shelled and peeled Italian chestnuts. Canned chestnuts can be either sweetened or unsweetened and are usually imported from France, making them a bit pricey.Choose fresh nuts that are smooth and glossy, free of blemishes. They should feel heavy for their size. Avoid any that are shriveled, cracked, or rattle in their shell. Shake the shell. If you hear movement, you know they are drying out. Chestnut StorageShelled and cooked nuts should be covered, refrigerated, and used within three to four days. Cooked chestnuts, either whole, chopped, or pureed, may be frozen in an airtight container and held up to 9 months.Dried chestnuts are a bit sweeter and less floury in texture than fresh roasted, albeit not as flavorful. The dried form is reconstituted by soaking in water before using in equal quantities as fresh ones. Soak them as you would dried beans for about an hour before cooking. Dried chestnuts are also stored like dried legumes, free of moisture and airtight. Under proper storage conditions, they can last up to 2 months or be frozen up to 6 months in a sealed container or bag.Chestnut flour, usually only sold in fall and winter due to its short shelf life , is also available but keep in mind it is rather strong in flavor. Except for specialty dishes, it is best combined with other flours for cookies and pastries. Store chestnut flour in a sealed container in a cool, dry place and use within 1 month. Chestnut Cooking TipTo facilitate removal of the shell, you'll need to use a sharp pointed knife to slice either a horizontal slash or a large X along the flat side before roasting or boiling.To boil, cover with cold water, bring to a boil, and simmer for three minutes. Remove from heat. Scoop out a few at a time and peel off the shell and skin with a sharp knife. As they cool, they become more difficult to peel, so keep them in hot water until you are ready to peel Proceed with yourrecipe using the peeled nuts, making sure you finish cooking them completely within your recipe.To boil and cook them completely in their skins, simmer for 15 to 25 minutes, then peel and use, but don't be disappointed if they fall apart as you peel them. This boiling method to fully cook the chestnuts is best used when you will be mashing the chestnuts or pushing them through a sieve for puree.To roast chestnuts, make cuts as described above. They can potentially explode from internal pressure if not pierced. Place on abaking sheet in a 400-degree F. oven for 15 to 20 minutes, stirring occasionally. Serve hot.To roast in a fire, take an aluminum pie plate and punch rows of holes. Make cuts in chestnuts or puncture them to release steam and place on a grill over white hot coals. If you have a chestnut roaster for the fireplace, all the better.Chestnuts work well in savory dishes as well as sweet ones. They are often used as a substitute for potatoes or pasta in Europe due to their high starch content. Mashed or whole braised chestnuts are good partners with sweet potatoes carrots, mushrooms, brussels sprouts, and cabbage. However, most Americans use them in stuffings anddesserts. Our Services1. Roasted chestnuts material is from Tangshan,Hebei that is best origin place of China.2.Nice Local Weather Conditions: Moderate rainfall,adequate sunshine and great temperature difference between day and night make the qualiy and taste of Chestnuts better than other Chineses chestnuts.3.LILITIAN chestnuts have longer growth period and mature 25 days later than other Chestnuts .4. No chemical fertilizers and pesticides are not used in growth process of LILITIAN chestnuts,which make sure that LILITIAN chestnuts are pure green, nature and organic food. |
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