Nuts

Kernel

The chestnut kernel is the edible seed meat inside the shell—the part that becomes roast snacks, purees, flour, and candied marrons after peeling. Unlike high-oil tree nuts sold raw for trail mix, chestnut kernels are almost always cooked before they shine: heat gelatinises their starch and turns the flavour from raw astringency to soft sweetness. Trade offers fresh in-shell nuts you peel yourself, vacuum-packed peeled kernels ready for recipes, and frozen cooked meats for pastry. A good kernel is plump, cream-coloured, free of black spots, and sweet when steamed. A bad kernel is shrivelled, mould-flecked, hollow, or bitter after cooking. Keep fresh peeled kernels cold and use quickly; they spoil like cooked vegetables. Sort carefully before pureeing so one bad nut does not grey an entire batch.