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Nuts & seeds · Nuts

Candlenut

Oily, waxy Southeast Asian nut (kemiri) ground into spice pastes for body; it must always be cooked.

Also called: kemiri, buah keras, kukui nut, candle nut, indian walnut

Around the world: kemiri (id) · buah keras (ms)

A kind of nuts

6 recipes with it

What it is

The seed of the candlenut tree (Aleurites moluccanus), sold shelled as creamy, irregular, waxy kernels. In Indonesia and Malaysia it is toasted and ground into spice pastes to thicken and enrich them, much as macadamias would. Raw candlenuts are mildly toxic and cause digestive upset, so they are always roasted or cooked.

Aleurites moluccanus

How it’s used

  • Toasted and blended into bumbu and rempah
  • Thickening opor, soto and gulai sauces
  • Ground into sambal kemiri

Characteristics

Taste
Mild, rich and slightly bitter when raw; nutty once toasted.
Texture
Waxy and oily; grinds to a creamy paste.
Sold as
whole
Cooking uses
Commonly cooked, Used for thickening

Varieties

  • Kemiri (Indonesia)
  • Buah keras (Malaysia)
  • Kukui (Hawaii)

Storage

Refrigerated. Very oily; keep airtight in the fridge for up to 6 months or freeze, as it turns rancid quickly.

Diet, allergens and safety

No major allergens in typical versions. May contain Tree nuts — check the label.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free (check label)
  • Soy-free
  • Caffeine-free
  • Toxic raw: always roast or cook thoroughly.
  • Not a regulated tree nut everywhere, but people with nut allergies are usually advised to avoid it.

Nutrition per 100 g

Energy
654 kcal
Protein
15.23 g
Carbohydrate
13.71 g
Fat
65.21 g
Fibre
6.7 g
Sugars
2.61 g

USDA FoodData Central: Nuts, walnuts, english (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Cashews — Use the same weight of unsalted cashews or macadamias; no need to cook them as long.

Related ingredients

Recipes with candlenut