is the nut of the candle nut tree (Aleurites moluccana
) in the Euphorbiaceae family. It is a round nut, 4-6 cm in diameter, with seed that has a very hard seed coat and a high oil content, which allows it to use as a candle, thus the name candle nut.
Candle nut is a culinary nut, often used in Indonesian and Malaysian cuisine, and the nut is known as kemiri in Indonesia or buah keras in Malaysia. The nut is mildly toxic when raw, as it contains saponin and phorbol. It can be pound or grind, to make into a paste, then add into the curry to thicken and add flavor to it. Candle nut is a key ingredient of a Hawaiian dish called poke, where the nut is roasted and mixed into a paste with salt, to make Inamona.
Flowers and fruits of Candle nut tree
Author: Tatiana Gerus
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(Creative Commons Attribution ShareAlike 3.0