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Candle Nut

Also Known As : Kemiri, Candleberry, Indian walnut, kukui, Kukui nut
Technical Name : Aleurites moluccanus

Vegetarian

Taste Profile

They have a much bitter taste than the macadamia nuts.

Usage Tips

  1. In Southeast Asian candlenuts are used as a thickener and a texture enhancer in curry pastes and other dishes.
  2. It is an important spice in Indonesian and Malaysian cuisine.
  3. Candlenut stored in a ziplock bag or airtight container can be stored in the refrigerator for up to 1 month. Otherwise, it can be stored in the freezer for up to a year.

Description

Candlenut is actually a nut of a flowering tree in the genus Aleurites belonging to the family Euphorbiaceae. They are a relative of Macadamia nuts and resemble them in appearance and in texture. Candlenut have a hard furrowed shell and the nuts are yellow, waxy, and brittle, much like their Macadamia cousins. It is native to Indo-Malaysia region. It is grown in the tropical and subtropical regions of the world such as Malaysia, Indonesia as well as some parts of Australia. They are frequently used in Malaysian and Indonesian cuisines. Candlenut should not be eaten raw as it is mildly toxic.

Health benefits

  • Candlenuts are good sources of fiber, which improves digestive functioning.(1)
  • They reduce the risk of heart disease.(1)
  • They help to treat tooth ache.(1)

Selection Guide

Always choose the candlenuts which are light beige/cream coloured. Candlenut should not be brown in colour.

Note

Candlenuts have substances like phorbol and saponins, so large quantities of these candlenuts should not be consumed raw otherwise side effects like nausea, violet vomiting and stomach cramps may be experienced.(2)

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