Bulb of the size of a nut called "madi" or horse's hoof in China because of its shape, the water chestnut has a snowy white and crispy flesh; its flavor is fresh and sweet. It is produced by a perennial aquatic herb.
It is only in 1696 that water chestnut was first mentioned in an occidental book relative to China. Describe as a water plant with long leaves the water chestnut was find all around South East Asia and served in many different ways.
We can find it as a snack in Japan, as a soup garnish in China, chopped and introduce to spring rolls in Vietnam, in shrimp cakes in Thailand or eaten as a whole day little sanck in India. It is also served as dessert in many Asian countries with syrup or honey.