Candlenut

What Is Candlenut?

Candlenut, a very high-fat nut used in Southeast Asian cuisine, especially in Indonesian and Malaysian cooking, is the seed of Aleurites moluccanus. It was historically used to make candles from its oil, which is why it is called “candlenut” in English.

It has little flavor on its own; its main function is to be pounded and added to spice pastes (bumbu) to thicken them and give them a slightly oily, creamy texture. Macadamia nuts are suggested as a practical substitute in cooking.

Nutritional Value of Candlenuts

Candlenuts provide about 630 kcal per 100 g and are high in fat with a moderate amount of protein. Values are approximate.

How Should Candlenuts Be Eaten?

Candlenuts are used in small amounts as a source of fat and protein as part of a balanced diet, and must always be cooked.

This is general information; candlenuts are a food, not a substitute for medical treatment. Since raw candlenuts contain toxic compounds that can cause abdominal cramps, vomiting, and diarrhea, they must always be cooked, either roasted or boiled in a dish.

How to Choose Candlenuts

Good candlenuts are cream to whitish in color, have a mild, fresh, oily smell, and are free of mold spots. Avoid darkened, rancid-smelling, or moldy nuts.

• They should be cream to whitish in color.
• They should smell mildly oily and fresh, not rancid.
• They should have no mold spots.

How to Store Candlenuts

Store candlenuts in a sealed, dry container in a cool place; because of their high oil content, they can turn rancid if kept at room temperature for a long time. Cool storage is recommended.

Using Candlenuts in Cooking

Candlenuts are most often pounded into Indonesian and Malaysian spice pastes, used as the base for stews such as rendang and gulai; the paste is cooked with the dish for a long time and should not be tasted raw.

What Can Be Used Instead of Candlenuts?

If they are unavailable, macadamia nuts are considered the closest substitute in texture and thickness; although the flavor is somewhat different, they add a similar creamy richness to the paste.

Frequently Asked Questions

Why shouldn’t candlenuts be eaten raw?

When raw, they contain toxic compounds that can cause abdominal cramps, severe vomiting, and diarrhea; cooking largely inactivates these compounds, so candlenuts are always eaten cooked in bumbu.

Are candlenuts available in Türkiye?

They are not common; they may be available in Asian markets that sell Indonesian and Malaysian products.

What do candlenuts taste like?

They have little flavor on their own; their main contribution is an oily, creamy texture and a binding effect that holds the other ingredients in a spice paste together.