CANDLENUTS
(Aleurites moluccana)
AKA ‘ Indian Walnut, Lumbang (Philippine), Kemiri Nut (Indonesia), Kukui Nut (Hawaii)’
Candlenut or Buah Keras, is the cream-colored, soft, oily seeds within a hard-shelled nut / fruit of the Candle-berry, a South East Asian native plant. It is mildly toxic when raw.
When roasted or cooked, candlenut loses its toxicity, gives a pleasing, nutty, almond-like
flavor with a slightly bitter aftertaste.
Suggested Uses:
Shaving off or chopped up or crushed or ground the candlenuts, then dry roasting them in a pan, then ground into a paste or adding the roasted pieces to curries, satay sauces or sprinkling over the top of rice dishes. The high content of oil in candlenuts contributes to the gravy being thicker in curries and stews, especially sambals and satays.
Health Benefits:
Candlenut oil is a rich source of fatty acids, as well as antioxidants and vitamins A and E.
These nutrient dense nut support for digestive system,reduce signs of ageing and soothe skin conditions, helps keep hair moisturised and nourished, treats dandruff, and promotes
hair growth.
