water chestnut



  • The bulbous corm of the plants Eleocharis dulcis and E. tuberosa, types of sedge. It is used in Chinese and Thai cooking and can be purchased fresh or canned and eaten raw or cooked. It is used as a vegetable in the West but more usually to make desserts and drinks in Southeast Asia and used for its crunchy texture in Chinese cooking.


  • noun a round white crunchy stem base of a Chinese water plant, often used in Asian cooking