The water chestnut is an aquatic edible tuber, which is grown in China, Japan and Thailand, and also in some parts of Africa and Europe. Although similar in taste and appearance to the ordinary CHESTNUT, the two are not related.
Water chestnuts are widely used in the cuisines of all the countries in which they are grown. They are prized as much for their crisp texture as their flavour.
They may be boiled or roasted and are frequently added to meat dishes and soups. Where fresh water chestnuts are not available, canned ones may be substituted.