Water chestnuts are sold both fresh and boiled. The immature pulp of the fruit, called milky water chestnut, is eaten raw or cooked.
Mature pulp is used in preparing delicious dishes after drying through boiling.
Fresh and boiled water chestnuts are used as vegetables and in making various curry preparations. Water chestnut kernels are dried and sold as nuts, and also are ground into flour for bread and sweet dishes. Water chestnuts also are used for making colored powder and dye, and serve as indispensible items for offering deities in certain important festivals. The outer hard covers of water chestnuts can be used as fuel for cooking. In Burma, the fruits of Trapa natans are made into rosaries and offered for sale in Italy.