At first glance, water caltrops look a little intimidating. Their pods have a hard, dark shell with horn-like points, but inside is a single white, starchy seed. Despite their tough exterior, the interior is completely edible once properly cooked.
Water caltrops are commonly used in Asian cuisine, where they’re valued for both their flavor and texture. They must be cooked before eating, most often by boiling for 20 to 30 minutes until the shell can be cracked open and the seed inside becomes tender.
In terms of taste, water caltrops are often described as a blend between a potato and a chestnut—mild, slightly sweet, and pleasantly starchy. Once cooked, they can be eaten on their own, added to savory dishes, or used in soups and stir-fries.
