The items in the bag are water caltrops (also known as Trapa natans, water chestnuts, or bat nuts due to their distinct horned shape resembling flying mammals or bull heads). These aquatic floating-plant nuts are popular in various Asian and traditional cuisines, prized for their starchy, nutty kernels that taste somewhat like a cross between a chestnut and a potato.
How to Prepare and Eat Water Caltrops
- Boil Them: The most traditional and basic way to cook water caltrops is to boil the seeds with their tough shells still on. Submerge them in salted water and boil them for roughly 25 to 30 minutes. Because the black shells do not change appearance when cooked, it is important to rely on a timer rather than visual cues.
- Crack the Shell: Once boiled and cooled slightly, use a sturdy tool like a nutcracker or a small hammer to break open the hard, woody outer shell. Avoid using your teeth to crack them, as the shells are extremely tough and spiky.
- Enjoy the Kernel: Remove the white, starchy inner meat from inside the shell to eat. They can be enjoyed plain, lightly salted, or tossed into various stir-fries, soups, and traditional dishes.
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