Candlenut

What Is Candlenut?

Candlenut is a very high-fat nut (Aleurites moluccanus) used in Southeast Asian cuisine, particularly in Indonesia and Malaysia. It is called "candlenut" in English because its oil was used in candle-making in the past.

On its own it has no pronounced taste; its main function is to be crushed and added to spice pastes (bumbu) to give the paste a smooth, slightly oily-creamy texture. Macadamia nut is recommended as a practical alternative in other cuisines.

Nutritional Values of Candlenut

100 g of candlenut contains approximately 630 kcal of energy; it carries high fat and moderate protein. Values are approximate.

How Should Candlenut Be Consumed?

Candlenut is always consumed cooked, in small amounts, as part of a balanced diet as a source of fat and protein.

This information is general; candlenut is a food, not a substitute for medical treatment. Its raw form contains mildly toxic compounds (saponin-like), so it must always be consumed cooked (either roasted or boiled within a dish).

How to Choose Candlenut?

Good candlenut is cream-whitish in color, has a mild oily-fresh smell, and is free of mold spots. Ones that are darkened, smell rancid, or are moldy are not preferred.

• Color should be cream-whitish
• Smell should be mildly oily-fresh, not rancid
• Should have no mold spots

How Should Candlenut Be Stored?

Candlenut is stored dry, in a sealed container, in a cool place; due to its high fat content, it can go rancid if left at room temperature for a long time, so keeping it in a cool place is recommended.

Using Candlenut in the Kitchen

Candlenut is most often crushed and used in Indonesian-Malaysian spice pastes (as a base for stews like rendang, gulai); since the paste is cooked with the dish for a long time, the risk of it remaining raw is eliminated.

What Can Be Used Instead of Candlenut?

When unavailable, macadamia nut is considered the closest alternative in texture and consistency; although its taste differs somewhat, it lends a similar creamy richness to the paste.

Frequently Asked Questions

Why isn't candlenut eaten raw?

Its raw form contains mildly toxic compounds that can irritate the digestive system; these compounds are largely neutralized by cooking, which is why it is always consumed within cooked bumbu.

Is candlenut found in Turkey?

It is not common; it can be found in Asian markets selling Indonesian-Malaysian products.

What does candlenut taste like?

On its own it has no pronounced taste; its real contribution is its oily-creamy texture and its binding effect that holds the other components of the spice paste together.