Aydın Kestanesi: The Global Gold Standard for Confectionery

Aydın Kestanesi (Aydın Chestnut) is the first and only chestnut variety from Turkey to be granted EU-PDO status. Grown in the high-altitude, mineral-rich soils of the Aydın mountains, this "Marron" type chestnut is the preferred choice for the world’s most elite confectioners, particularly for the production of the legendary Marron Glacé.

1. History: The Gift of the High Menderes

Chestnut cultivation in Aydın dates back over 2,000 years. The region's unique geography—where the humid Aegean sea breeze meets the high, cool slopes of the North and South Menderes mountains—creates a microclimate that prevents the fruit from drying out. Historically, these chestnuts were a primary calorie source for mountain villages, eventually becoming a prestigious trade item for the Ottoman court and European markets.

2. Production Technique: The Traditional "Pit" Curing

The harvesting and processing of Aydın Kestanesi follow a strict traditional calendar to ensure the fruit remains pristine:

• The Manual Harvest: 

Between September and November, farmers use long poles to knock the "burrs" (the spiky outer husks) from the trees.

• The "Sweating" Process: 

The burrs are collected and placed into traditional stone-lined pits or piles and covered with chestnut leaves and soil. They "sweat" here for several weeks, which allows the spiky husks to rot away naturally and makes the inner nut easier to peel.

• The Separation: 

Once the husks soften, they are beaten with wooden mallets to release the shiny, mahogany nuts inside.

• Grading: 

Only the largest, healthiest nuts that meet the strict EU size and weight requirements are labeled as "Aydın Kestanesi."

3. Technical Attributes & Quality Standards

• "Marron" Status: 

Unlike "Castagna" (standard chestnuts) which often have multiple seeds inside one shell, Aydın chestnuts are typically single-seeded, making them uniform and structurally strong for processing.

• Peelability: 

One of its most famous traits is that the inner skin (testa) does not penetrate the seed, allowing it to be peeled cleanly without breaking the nut.

• Chemical Profile: 

High starch content that converts to sugar during the curing process, providing a naturally sweet, floury texture.

• Size: 

Characterized by its broad, oval shape and a bright, medium-to-dark brown shell.

4. How it’s Consumed

Aydın Kestanesi is a seasonal luxury enjoyed in various forms:

• Kestane Şekeri (Candied Chestnuts): 

The most famous use. The nuts are slow-boiled in sugar syrup and sometimes glazed with chocolate or vanilla.

• Roasted (Kestane Kebabı): 

A winter staple in Turkish streets, where the nuts are scored and roasted over charcoal.

• Gourmet Flour: 

Ground into a gluten-free flour used in high-end gluten-free pastries and breads.

5. Culinary & Industrial Pairing Options

• The Sweet Palette: 

Pairs exquisitely with dark chocolate, heavy cream, and Madagascar vanilla.

• Savory Integration: 

Traditionally used in Kestaneli İç Pilav (spiced rice with chestnuts) served alongside roasted turkey or lamb during festive seasons.

• Beverages: 

Complements the earthy notes of black tea and the richness of warm Sahlep (orchid root drink).

• Alcohol: 

Pairs beautifully with dessert wines or aged brandies.

Technical Provenance & Certification 

View Official EU GI Specification 

View Official TR GI Specification