The chestnut.  I’ve eaten one in the US. Chestnut soup yes, chestnut in pastry, of course.  But this is the second time I’ve had them in Europe.  I wanted to give the castaña another shot.  But alas, they are just as strange as the first time.

They are sweet, and nutty at the same time, but the sweetness confuses my brain.  I don’t like hoisin sauce for the same reason.  The textures is strange, when it is hot, like a mealy apple, the nut is mushy and a little grainy.  I think if it cooled, it might crisp. Bare in mind, this is but one person talking, and I happened to love the flavor when combined with others, so I’m not sealing the fate of the chestnut industry or anything.

The best part is the little stand where I bought them.  Two little doors open in a large box like structure and reveal a large cylindrical roaster.  For two euro the gentlemen with large, well-worn hands will toss a big scoop of nuts into the heat, stir them till the shells crack, and deposit them in a paper cone. And the smell is wonderful; the sweet aroma carries far down the street, calling to everyone within noseshot.

It should be noted that they are pretty good for you.  A little history and nutrition: if you are watching your fat intake but love nuts, this is a gem.  In ten nuts (that’s a lot) there is less than 3 grams of fat, mostly unsaturated.  It also has a bit of vitamin C, a good thing, because it seems that the changing Spanish season is giving everyone a cold.

Just a little fun fact: The castaña originally came from Asia Minor and was consumed in mass proportions by the early Roman and Greek armies, who planted the trees as they pillaged the countryside.