INDONESIAN SPICES & ESSENTIAL OILS

Indonesian Candlenut

Indonesian candlenut (Aleurites moluccana) is a relative of Macadamia nuts and resembles them in appearance and texture. They have crumpled hard shells and yellow, waxy and brittle beans, like their Macadamia cousins. It is called Kemiri Indonesia because of its high oil content. Indonesian candlenut looks similar to macadamia nuts, but tastes very different.

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In Southeast Asia including Indonesian cuisine, they are used as thickener and texture enhancer in curry paste and other dishes. They have never been eaten raw, because of a slight toxicity and laxative effect, as evidenced by their bitterness, which is neutralized by cooking.

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They are pounded or ground into a paste before being added to curries, stews, or gravies to act as thickeners and binders, and to give a soft texture. They have a taste similar to Macadamias, except for a little bitterness which is helped by cooking, and the addition of a little sugar, if needed.