Edible Plants of the World

Indian chestnut, Indian horse chestnut

It is a temperate plant. It grows naturally in North-western Himalayas in wet temperate forests and shady ravines to 3,000 metres altitude. It does best on moist well drained soils. It is resistant to frosts but sensitive to drought. It does best if temperatures do not go below -5°C. It suits hardiness zones 6-9. Arboretum Tasmania.

Also known as:

Bankhor, Bunkhori, Goon, Gun, Hane, Hanudun, Jungli khanor, Kandar, Kanur, Kashmere Kakra, Khanor, Khnor, Kunour, Naru, Pangar, Pangla, Torjaga, West Himalayan Horse chestnut

Synonyms

Edible Portion

Where does Indian chestnut grow?

Found in: Afghanistan, Asia, Australia, Britain, Himalayas, India, Myanmar, Nepal, NW India, Pakistan, Tasmania

Notes: There are 15 Aesculus species. Also put in the family Hippocastanaceae.

Status: The fruit are a famine food.

Growing Indian chestnut, Indian horse chestnut

Cultivation: It is grown from seed. The seed need to be planted immediately after opening the nuts. Seed germinates quickly. Trees transplant fairly easily.

Edible Uses: Caution: This plant contains saponins which although poisonous are not normally easily absorbed by the body. It is nevertheless probably not wise to eat large quantities. The seeds are eaten cooked. Before eating they are slowly roasted then often crushed and washed for 2-5 days in running water. They are then dried and ground into a powder. In the Himalayas the seeds are crushed and mixed with sugar.

Production: Mature trees yield about 60 kg of seeds per year. In NW India plants flower and fruit April to August.

Nutrition Info

per 100g edible portion

Edible Part Energy (kcal) Protein (g) Iron (mg) Vitamin A (ug) Vitamin c (mg) Zinc (mg) % Water
Seeds - - 8.5 - - 705.9

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