The Candlenut (Aleurites moluccanus), is a flowering tree in the spurge family, Euphorbiaceae, also known as Candleberry, Indian walnut, Varnish tree or Kukui nut tree.
Its origin is difficult to establish but it thrives in the tropics. It grows to a height of 15 to 25 metres with wide spreading branches. It produces round, 4 to 6 centimetres nuts, with hard seeds that are high in oil content. Therefore, the seeds have been used as candles throughout the ages and hence its common name - candlenut.
The nut is often used in Indonesian and Malaysian cuisine and usually ground with other spices and cooked. It is called kemiri in Indonesian or buah keras in Malay.
Macadamia nuts are sometimes substituted for candlenuts when they are not available, as they have a similarly high oil content and texture when pounded. The flavour, however, is quite different, as the candlenut is much more bitter. Candlenuts are mildly toxic in its raw form and therefore should always be consumed cooked.
Source: Wikipedia
Its origin is difficult to establish but it thrives in the tropics. It grows to a height of 15 to 25 metres with wide spreading branches. It produces round, 4 to 6 centimetres nuts, with hard seeds that are high in oil content. Therefore, the seeds have been used as candles throughout the ages and hence its common name - candlenut.
The nut is often used in Indonesian and Malaysian cuisine and usually ground with other spices and cooked. It is called kemiri in Indonesian or buah keras in Malay.
Macadamia nuts are sometimes substituted for candlenuts when they are not available, as they have a similarly high oil content and texture when pounded. The flavour, however, is quite different, as the candlenut is much more bitter. Candlenuts are mildly toxic in its raw form and therefore should always be consumed cooked.
Source: Wikipedia
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