Description

ID Candlenut Kemiri 1kg.
Cooking with Candlenut Candlenuts are best ground up finely before adding to other ingredients. An interesting alternative way to use them is by shaving off slivers, dry roasting them in a pan and then adding the tasty, roasted pieces to curries, satay sauces or sprinkling over the top of rice dishes.

Called candle nut because of their high oil content, the oil has been extracted for making lamp oil. Candle nuts look similar to macadamia nuts, however their taste is quite different.
WARNING: candle nuts are toxic when eaten raw, however the toxicity dissipates upon cooking. The roasted slivers have a pleasant nutty flavour and candle nut is used in many Asian dishes, particularly curries, as a thickening agent.
Product of Indonesia.

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