Culinary Chestnuts

Fresh chestnuts aren't like almonds or walnuts. They're low in fat and about half water, so treat them the way you'd treat produce — keep them in the refrigerator, not in the pantry.

Ours arrive ready to cook. We cure our chestnuts before they're sold, which is what turns the starch to sugar and makes them sweet and easy to peel. There's nothing you need to do first.

Just keep them cold. A paper bag or a perforated plastic bag in the coldest part of your refrigerator will hold them for a few weeks, though they're at their best eaten fresh.

When you're ready, our Chestnut Recipes page has roasting instructions and our favorite dishes, sweet and savory.