Candlenut ( Aleurites Moluccana )

This waxy, beige nut, a native of Malaysia and Indonesia, is related to the Queensland Bush Nut, which is better kniwn internationally as the macadamia. ( Perhaps to the chagrin of the Australians, the macadamia, which is an excellent eating nut, was first exploited commercially by the Hawaiians, after they imported the plant from Queensland and developeda way of cracking the hard shell. )

Unlike its relative, the candlenut is never eaten raw as a savoury or dessert nut, but always cooked. In large quantities, the candlenut is said to be poisonous, althought its purgative qualities, which are strongest when the nut is freshly picked, disappear after it has been kept
for a while. The candlenut is used in Malay and Indonesian cuisine. A few nuts are pounded to a paste and used to add texture and flavour to curry-like dishes.

As the candlenut contains a larga amount of oil, it can become rancid if kept for any lenght of time. It is best to store them in a closed container in the refrigerator.

Botanical Family : Euphorbiaceae
Malaysian name : Buah keras
Indonesian name : Kemiri

source : Hutton, Wendy; (1997); Tropical Herbs & Spices of Indonesia; Periplus Editions