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Aesculus hippocastanum, the horse chestnut, [1] [2] [3] is a species of flowering plant in the maple, soapberry and lychee family Sapindaceae. It is a large, deciduous, synoecious (hermaphroditic-flowered) tree. [4] It is also called horse-chestnut, [5] European horsechestnut, [6] buckeye, [7] and conker tree. [8]
Cooking dry in an oven or fire normally helps remove this skin. Chestnuts are traditionally roasted in their tough brown husks after removing the spiny cupules in which they grow on the tree, the husks being peeled off and discarded and the hot chestnuts dipped in salt before eating them.
Chestnut. The chestnut, also known as a night eye, [1] is a callosity on the body of a horse or other equine, found on the inner side of the leg above the knee on the foreleg and, if present, below the hock on the hind leg. It is believed to be a vestigial toe, and along with the ergot form the three toes of some other extinct Equidae.
Aesculus californica, commonly known as the California buckeye or California horse-chestnut, is a species of buckeye native to California and southwestern Oregon.
Aesculus glabra Ohio buckeye Flower of Aesculus x carnea, the red horse chestnut Fruit of a Horse-chestnut still in a half cocoon of which the fragile sprout has already reached the soil. The genus Aesculus ( / ˈ ɛ s k j ʊ l ə s / [ 1 ] or / ˈ aɪ s k j ʊ l ə s / ), with species called buckeye and horse chestnut , comprises 13–19 ...
Aesculus (Carnea Group) 'Pendula', or Weeping Red Horse Chestnut, is a weeping tree and a cultivar of the Aesculus Carnea Group, the Red Horse Chestnut Group, which is a cultivar group of artificial hybrids between Aesculus pavia and A. hippocastanum. [1]
Aescin is the main active component in horse chestnut, and is responsible for most of its medicinal properties. The main active compound of aescin is β-aescin , although the mixture also contains various other components including α-aescin, protoescigenin , barringtogenol , cryptoescin and benzopyrones .
Chestnuts in hot black sand, prepared by a street-side hawker. Hot sand frying is a common cooking technique for street-side food vendors in China and India to cook chestnuts and peanuts. A large wok is filled with sand, which turns black from accumulating carbonized particles from the food items being fried, and heated to high temperature.