water chestnut

1. A floating aquatic plant (Trapa natans) native to Eurasia and Africa, bearing four-pronged nutlike fruit and grown as a pond or aquarium ornamental. Also called caltrop, water caltrop.
2. 1. A tropical Asian aquatic sedge (Eleocharis dulcis) having an edible corm and cylindrical leaves.
   2. The succulent corm of this plant, used in Asian cooking. Also called Chinese water chestnut.

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Seeds of Trapa natans and T. bicornis; see chestnut.

The edible tuber of a water plant indigenous to Southeast Asia. The water chestnut's brownish-black skin resembles that of a true chestnut, but its flesh is white, crunchy and juicy. The flavor is bland with a hint of sweetness. Water chestnuts are very popular in Asian cooking, especially in stir-fried dishes where their crunchy texture is a standout. Water chestnuts are available fresh in most Chinese markets. Choose firm chestnuts with no sign of shriveling. Refrigerate, tightly wrapped in a plastic bag, for up to a week. Peel before using raw or in cooked dishes. Water chestnuts are also available canned-either whole or sliced-in most supermarkets, but the fresh are superior. See also water chestnut powder.