The Chinese water chestnut is widely used in Asian cuisine. It can be eaten raw or cooked. However, as it grows in standing freshwaters, caution and careful cleaning are required when eating the raw tubers, as cercaria from intestinal flukes or other endoparasites can adhere.

Water chestnuts are usually peeled and then cooked. When cooked, the white tuber tissue retains its crunchy consistency, reminiscent of firm apples. It tastes pleasantly sweet and nutty. Dried and ground, the tubers produce a flour that is suitable for thickening and breading. In Thailand the famous dessert “Thapthim krop” is made from water chestnuts. These are diced and soaked in red syrup and finally served with coconut milk and ice cubes.

In Africa, salt is extracted from the remaining plant parts.

• Edible Tuber
• Culinary Group Tuber an root vegetables Plant Ashes (salt)
• Taste sweet nutty
• Trivial Names Chinesische Wasserkastanie, Wasserkastanie, Chinese Water Chestnut, Water Chestnut, Châtaigne d'eau, Châtaigne d'eau chinoise, Mǎtí, 荸薺, Apulid, Củ mã thầy, Củ năng, Haeo, Singhada, Shingada, Singoda
• Size 5 cm
• Taxonomy Cyperaceae (Sedge family) Eleocharis dulcis
• Origin Congo Basin, South-Asia, East-Asia, Farther India, Malesia, Melanesia, Australia (Map)
• Locality Market 2015