Candlenut/Kemiri/Candle Nuts, 100 Gram-Warung Padang Brand

Product Information

A Hawaiian condiment known as ʻInamona is made from roasted kukui (candlenuts) mixed into a paste with salt. Candlenuts go by many names, including kukui nuts and kemiri , which is the name in the Indonesian language. On the island of Java in Indonesia, it is used to make a thick sauce that is eaten with vegetables and rice. 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. From thickening culinary dishes and sauces to formulating nature-inspired skincare rituals, these hardened nuts offer seemingly limitless possibilities.

Also known as kukui nut, this elegant plant has been widely prominent in Southeast Asia for thousands of years. In the event of any safety concerns or for any other information about a product please carefully read any instructions provided on the label or packaging and contact the manufacturer.

In Indonesian and Malaysian cuisine, it is commonly used in curries, [20] and on the Indonesian island of Java, it is used to make a thick sauce that is eaten with vegetables and rice. Candlenuts come from the same family as poinsettia plants, and just like poinsettia plants they have a slight toxicity to them and can be harmful if ingested. They come from the flowering tree Aleurites moluccanus , which can grow up to an astounding 100 feet (30 meters) tall. Outside of Southeast Asia, macadamia nuts are sometimes substituted for candlenuts when they are not available, as they have a similarly high oil content and texture when pounded.

Candlenuts are not hugely popular in American cuisine, but in southeast Asian markets and the South Pacific islands where they grow natively, this oily seed is popular for both cooking and medicinal purposes.Please always read the labels, warnings, and directions provided with the product before using or consuming a product. The leaves are pale green, simple, and ovate or heart-shaped on mature shoots, but may be three-, five-, or seven-lobed on saplings. Candlenuts are a popular thickening agent for curry or stew in Malaysian, Indonesian and Singaporean cuisines. You will love the nutty flavor that they provide and the depth that they add to your delicious food.

Other culinary uses for candlenut kernels include some regional chili pastes, shrimp paste and seafood seasoning in Hawaii. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. Roasted slivers or shavings of candle nut have a pleasing, nutty, almond-like flavor without the background bitterness characteristic of almonds.

Keep in mind that candlenuts are also very beneficial for one's digestive system, as they are high in fiber. The larvae of the coleopteran Agrianome fairmairei feed on dead candlenut wood, [15] and are considered a delicacy in New Caledonia. In the Philippines, the fruit and tree are traditionally known as lumbang, [23] after which Lumban, a lakeshore town in Laguna province, is named. Several parts of the plant have been used in traditional medicine in most of the areas where it is native. Anthropogenic Vegetation Contributions to Polynesia's Social Heritage: The Legacy of Candlenut Tree ( Aleurites moluccana) Forests and Bamboo ( Schizostachyum glaucifolium) Groves on the Island of Tahiti".

The truth is the nuts have a high content of oil, a mild nutty flavor and can add a creamy texture and thickness to many dishes.K., The nuts are very oily and when roasted, candlenuts loses its toxicity, gives a pleasing, nutty, almond-like flavor. Candlenut trees are native to the tropical northern rainforests of Australia, the Moluccas Islands, Malaysia, and are found on many islands in the South Pacific. One of the legends told about a woman who, despite her best efforts to please her husband, was routinely beaten.