Candle Nut

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Candle Nuts, Kemiri Kernels or Buah Kernels are a rare spice that is used in Asian cuisine for thickening, especially Malaysian meals like satay. Candle nuts are cream-coloured, soft and oily seeds. The fresh nut is toxic, so they must be roasted or cooked to remove its toxicity.

Roasted candle nut is used ground and has a pleasing, nutty, almond-like flavour, but have none of the bitterness of almonds.

Further reading

  • Hemphill, I., Hemphill, K. (2014) The Spice and Herb Bible, Robert Rose. ISBN: 9780778804932.