Water caltrop
Trapa natans · Vegetable
Top 10 pairings
The water caltrop (Trapa natans) is the starchy nut of a floating aquatic plant, encased in a hard, glossy-black shell drawn out into two or four sharp horns that gave it its name. Boiled and shelled, the white kernel tastes mild, sweet and starchy — like a cross between a chestnut and a water chestnut — and is a staple snack and ingredient across East and South Asia.
Picking a good onedrag
Taut and glossy, dead weight in the handLight and rattling, furred at the horns
Market freshEveryday bestThe standard nut: boil in the shell, then peel for snacking, braises and stir-fries. Judge colour as variety and age, not freshness — green, red and purple all sell fresh, and a black shell just means an older, harder one.
ShellDuller sheen, skin sound, no cracks anywhere
Weight in the handStill solid, no give under the thumb
Horns and stalk scarHorns intact, scar dry and slightly shrunk
Smell at the basketAlmost nothing, damp and neutral