Chestnuts

The humble chestnut may not be the first thing that comes to mind when you think of Myanmar, but this little nut plays a big role in the country's economy and culture. Myanmar is the world's second-largest producer of chestnuts, after China, and the nut is an important part of the diet of many Myanmar people.

Chestnuts are native to Myanmar and have been cultivated here for centuries. They were an important food source for the country's traditional animist religions, and continue to be used in religious ceremonies today. Myanmar's chestnuts are mostly grown in the mountainous north of the country, where the climate is cooler and the soil is more suited to the trees.

The chestnut industry in Myanmar is mostly small-scale and family-run. The nuts are harvested by hand, and the process of drying and roasting them is also done by hand. This traditional method of production means that Myanmar's chestnuts are of a very high quality, and they are much sought-after by buyers in other countries.

The chestnut season in Myanmar runs from October to February, and during this time the nuts are roasted and sold by street vendors all over the country. They are a popular snack, and are often eaten with betel nut and tobacco.

Chestnuts are also used in many traditional Myanmar dishes. One of the most popular is a dish called ngapi kyaw, which is a stew of chestnuts, peanuts, and dried shrimp paste. This dish is usually served with rice and is a staple of the Myanmar diet.

So, the next time you're snacking on chestnuts, remember that you're eating a nut with a long and rich history in Myanmar. And, if you're ever in Myanmar during the chestnut season, be sure to try some of the delicious dishes that feature this humble nut.