The Colossal chestnut is believed to be a hybrid between the Japanese and European chestnuts. The mother tree is said to be over 100 years old and still producing chestnuts near Nevada City CA. Colossal chestnuts are larger than most chestnuts and have a pellicle, the bitter thin cover of the nutmeat, that is less convoluted and easier to remove than many other varieties of chestnuts. The nutmeat of the Colossal is sweet and mellow. These nuts are great for roasting over an open fire, cooking in a microwave or boiling. See Preparation page for details. Cooked chestnuts are great in stuffing for holiday turkey dinners, in salads, with vegetables, and eaten warm right out of the shell or with a little olive oil and seasoning as hors d'oeuvres. In fact, in a mountain town in France, we once had a meal that had chestnuts in every course!

We hope you enjoy our chestnuts. You will find that the flavor is subtle and mellow—quite different from the bold flavors of other kinds of nuts. Bon appetit!

Tom Brewer and Pam Armstrong