Below is a list of all known varieties for Chestnut. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| American Chestnut (Castanea dentata) | Historically dominant US species; small, very sweet nut; now mostly exists as blight-resistant hybrids. |
| Boiled Chestnuts (Jarred/Canned) | Whole, peeled chestnuts that have been boiled and preserved in a liquid; a convenient product for ready-to-use recipes. |
| Bouche de Betizac | Bouche de Bétizac is a French chestnut cultivar developed in 1962 by INRA at the station of Malemort-sur-Corrèze near Brive. It is a controlled hybrid between Castanea sativa and Castanea crenata. This variety produces large to very large chestnuts. It has very good flavor for a hybrid. With Marigoule, it is the variety currently most cultivated in the French chestnut groves because it is very productive. Its fruit is bright, light chestnut-brown quickly turning brown and dark brown. |
| Champion Chestnut | An American chestnut (Castanea dentata) heirloom, prized for its exceptionally large and sweet nuts, though not blight-resistant. |
| Chestnut (Cultivar) - Bouche de Bétizac | A high-yielding French hybrid (Castanea sativa x crenata) known for its consistently large size and good peeling quality, popular in French groves. |
| Chestnut (Cultivar) - Ginseng Chestnut | A popular small-tree hybrid (Korean origin) known for early bearing, high sweetness, and easy-to-peel kernels. |
| Chestnut (Cultivar) - Marrone di Castel del Rio | A highly valued Italian chestnut cultivar (IGP protected) known for its quality, sweet flavor, and excellent texture, often used for Marrons Glacés. |
| Chestnut (Cultivar) - Negus | A Portuguese cultivar of the European Chestnut known for its consistent production of medium-to-large, sweet nuts. |
| Chestnut (Cultivar) - Precoce Migoule | A very early-maturing French hybrid chestnut known for its excellent sweet flavor and large size. |
| Chestnut Flour (Gluten-Free) | Flour milled from dried, ground chestnuts; a gluten-free alternative with a sweet, delicate flavor. |
| Chestnut Honey | A dark, strongly flavored, sometimes slightly bitter honey made from the nectar of the chestnut tree flowers. |
| Chestnut Maraval | A French hybrid chestnut cultivar known for its consistently large size and ease of processing. |
| Chestnut Purée (Unsweetened) | Cooked and mashed chestnuts, used as a base for savory soups, stuffings, or side dishes. |
| Chestnut Silverleaf | A hybrid cultivar known for its high resistance to blight and good-quality, medium-sized nuts. |
| Chinese Chestnut (Castanea mollissima) | The most common commercial species in the US due to blight resistance; medium-sized, very sweet, and generally easy to peel. |
| Colossal Chestnut | A large-nutted, commercially popular hybrid (European x Japanese) chestnut. It is pollen sterile and susceptible to blight. |
| Crème de Marrons (Sweet Chestnut Paste) | Sweetened chestnut purée used as a filling or spread, a famous product from the Ardèche region of France. |
| Dried Chestnuts | Shelled and peeled chestnuts that have been air-dried for long-term storage; must be rehydrated before cooking. |
| Dunstan Chestnut | A popular, blight-resistant hybrid (American x Chinese) chestnut, known for its large, sweet, and easy-to-peel nuts. |
| European Chestnut (Castanea sativa) | The primary sweet chestnut species in Europe; large, starchy nut; varieties are often classified as either Marron or Châtaigne. |
| Japanese Chestnut (Castanea crenata) | A species known for producing very large nuts, although they are generally less sweet and often have clinging inner skin. |
| King Arthur Chestnut | A chestnut cultivar, likely named for its large, high-quality nuts. |
| Labor Day Chestnut | An American chestnut cultivar, selected for its reliable, early ripening, often around the US Labor Day holiday. |
| Lockwood Chestnut | A high-quality, blight-resistant hybrid (American x Chinese) chestnut, known for its sweet flavor and easy-peeling nuts. |
| Lyon Chestnut | An heirloom American chestnut (Castanea dentata) variety, known for its large, high-quality nuts. Not blight-resistant. |
| Marrons Glacés (Candied Chestnut) | A high-end confectionery product made from whole Marron chestnuts preserved and glazed in sugar syrup. |
| Marsol Chestnut | A blight-resistant French hybrid (European x Japanese) chestnut, valued as a vigorous grower and good pollinator. |
| Meiling Chestnut | A popular and productive Chinese chestnut (Castanea mollissima) cultivar, known for its large, high-quality nuts. |
| Nanking Chestnut | A Chinese chestnut (Castanea mollissima) cultivar, known for its large nuts, sweet flavor, and good cold hardiness. |
| Nevada Chestnut | A chestnut cultivar, likely a selection from a European or hybrid chestnut, adapted to specific climates. |
| Okei Chestnut | A Japanese chestnut (Castanea crenata) cultivar known for its large nuts. |
| Pollenless Chestnut | A chestnut variety that does not produce pollen, requiring a pollinator. |
| Precoce Migoule Chestnut | A French hybrid (European x Japanese) chestnut, known for its early ripening, large nuts, and use as a pollinator. |
| Prolific Chestnut | A Chinese chestnut (Castanea mollissima) cultivar, known for its high, consistent yields and medium-sized nuts. |
| Ridgely Chestnut | A hybrid chestnut cultivar, selected for its nut quality and growth characteristics. |
| Roasted Chestnuts (In Shell) | The traditional culinary preparation of chestnuts, typically sold by street vendors in autumn and winter. |
| Seguin Chestnut | A Chinese chestnut species (Castanea seguinii), often used in breeding programs for its small size and early bearing. |
| Silverleaf Chestnut | A chestnut cultivar, possibly named for its foliage, with specific nut and growth characteristics. |
| Vilmorin Chestnut | A French hybrid (European x Japanese) chestnut, known for its large, high-quality nuts. |
| Willamette Chestnut | A chestnut cultivar originating from Oregon, selected for its large nuts and suitability for the region. |