Their hard shells have unusual horn-like points, which can make them look intimidating. Inside, however, is a white, starchy seed that becomes edible once it has been properly cooked.
Water caltrops are commonly used in Asian cooking. They are usually boiled for about 20–30 minutes until the shell softens enough to crack open and the inside becomes tender.
Their flavor is often described as somewhere between a potato and a chestnut—mild, slightly sweet, and starchy. Once cooked, they can be eaten on their own or added to soups, stir-fries, and other savory dishes.
