Familiar nuts included almonds, hazelnuts, walnuts, pistachios, pine nuts, and chestnuts. Prevalent stuffings are apples, sweet chestnuts, prunes and onions. Ground nuts like acorns, chestnuts or walnuts were used to thicken the pottage. Some kabocha can taste like Russet potatoes or chestnuts. They fed these captive dormice walnuts, chestnuts, and acorns for fattening. Ginseng tea is traditionally prepared with Korean ginseng along with jujubes and dried Korean chestnuts. Other food plants were also harvested, including acorns, water chestnuts, and foxnuts. When roasted, the flavor of the seeds is comparable to chestnuts. Raw water chestnuts are slightly sweet and crunchy. Bamboo shoots, water chestnuts and pepper can also be added. Their diet were also supplemented by acorns, water chestnuts, foxnuts, and pig domestication. It is traditional to eat roasted chestnuts in Portugal on St. Martin's Day. In winter, small street stands sell traditional "Maroni" (hot chestnuts) and potato fritters. The closest relatives of the maples are the horse chestnuts. At higher altitudes, oaks, chestnuts, and rhododendrons replace dipterocarps.