About this ingredient
Draft reference. This study is part of the cookbook’s foundations and is still being checked. Local names and cultural notes in particular are the author’s working text, pending verification, rather than settled fact.
- Where it is used
- Malaysia, Indonesia, Brunei, Singapore
- Flavour and aroma
- Mild, waxy, faintly bitter; prized for thickening body, not strong flavor.
- How it is used
- Ground into rempah and sauces to enrich and thicken; toasted before use.
- How to select
- Pale, whole, oily nuts with no rancid smell.
- Storage
- Refrigerate or freeze (high oil content goes rancid); airtight.
- Substitutions
- Macadamia (closest texture) or blanched almonds/cashews for thickening.
- Allergens
- Tree nut; mildly toxic raw — must be cooked. Always note both points.
Names and contextPending verification
The two fields below are drafted and not yet confirmed. They are shown because they are useful, and labelled because they are not final.
- Local names
- Malay/Indo: buah keras / kemiri
- Cultural notes
- A structural thickener in Malay-world curries; food-safety note (cook thoroughly) is essential.
The Complete Edition
Candlenuts in the book
This study is one of twenty-seven that open The Southeast Asian Table, before the eleven country chapters and the hundred recipes they carry.
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