Home > The story of chestnuts > Types
Though we can find thirteen varieties of chestnuts, there are actually five most widely known and used varieties: Korean, Chinese, Japanese, European, and American. Chinese chestnuts are similar to Korean chestnuts grown in Pyongyang; they are small and very sweet, good for roasting. However, they are weak against insects. Japanese chestnuts are large, but not hard enough, so they are not suitable for processing. The chestnuts grown in Korea today are an improved strain of Japanese chestnuts crossed with a native variety of Korean chestnuts that are strong against insects. They are quite sweet and fleshy compared to Western chestnuts, and are considered as some of the best varieties. Some of the superior varieties in Korea are: Kwangjuol-bam (jungbu #7), Okkwang-bam (jungbu#26), Sansung-bam (jungbu #26), Baikjung-bam (Jangamgye), and Pochun #B1. There are also varieties imported from Japan, such as Dantaek, Ee-chwee, Daehwajo-saeng, and Chukpa.
There are many kinds of species that belong to the chestnut tree. Korean native species include the Chinese variety and Korean variety. The former is small with an easily removed inner skin (pellicle) and is very sweet. However, even with its high quality, it is vulnerable to chestnut gall wasps, and thus unsuitable for cultivation. Consequently, the chestnuts that are grown in Korea today are some of the superior species resistant to insects, both domestic and foreign. We also grow species developed in Japan. The main varieties are as follows:
Sandae-bam (jungbu #6) Approved and selected in Kwangju-kun, Kyungki-do, it grows rapidly and is resistant to chestnut gall wasps and strong against chestnut blight. A nut generally weighs 17-22 grams, is adapted to wet and humid conditions, and is suitable for processing.
Jangwu-bam Selected by the experimental forestry station, it is resistant to chestnut gall wasps and strong against chestnut blight. A nut generally weighs 18.8 grams and does not require lots of water.
Sunsung-bam This variety grows very well and is wide spreading. A nut weighs around 18 grams and is low in sugar. Ripens around September 20.
Sanglim-bam This variety grows very well and is wide spreading. A nut weighs around 20 grams and has high sugar content. Ripens around September 20.
Junghung-bam (jungbu#17) This variety grows very well and is wide spreading. A nut weighs around 15.5 grams. It has a triangular shape and is purplish brown. It ripens around September 20 and does not require lots of water.
JSamjo-saeng A variety imported from Japan, it ripens from around mid August to early September. It is wide spreading, resistant to chestnut blight, and grows relatively quickly. Its average weight is 17 grams.
Ee-pyoung-bam Imported, it ripens between late September and early October and weighs around 25 grams. It requires an average amount of water, is quite sweet, and is of high quality. It grows well even in infertile soil and is suitable for extensive farming.
Eunki Imported, adapts well to the soil and climate. A nut weighs around 20-25 grams. It is harmed easily and is weak against chestnut blight.
Korean varieties also include: Kwangjuol-bam (jungbu #7), Okkwang-bam (jungbu#26), Sansung-bam (jungbu #26), Baikjung-bam (Jangamgye), and Pochun #B1. There are also varieties imported from Japan, such as Dantaek, Ee-chwee, Daehwajo-saeng, and Chukpa.
As there are many producing centers of chestnuts, the species of chestnuts also vary. The main species are 'Chosun' chestnuts, Chinese chestnuts, European chestnuts, 'Dan' chestnuts, and American chestnuts.

The 'Chosun' chestnut is native to Korea and Japan. It ripens in October, and has 1-3 nuts in a bur. It is dark brown and shiny. The nut's lower part is wide, and its inner skin is difficult to remove. It is quite tasty and is grown in Korea and Japan.

Chinese chestnuts are largely divided into three kinds: Panyul, Moyul and Chuyul. Panyul, so called Chunjunyul, is the most cultivated variety. Though the nut is small, it is fleshy, very sweet, and easy to peel. Thus, it is widely used for roasting.

The European chestnuts are native to West Asia, South Europe, and North Africa. Today, they are mainly grown in France, Italy, and Spain. The nut is a little smaller than the Chosun chestnut. It has an average amount of sugar, but is of high quality and is best for making marron glace.

The American chestnut, which originates from the Northeastern part of America, ripens around June or July. The nut is edible, but very small. There are 2 to 3 nuts in a bur and the nut's diameter is around 1.5-2.5 centimeters. They are known to be tastier than European nuts.