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| − | {{nut}} | + | {{wikipedia::Candlenut|Candlenut}} |
| − | [[Image:Starr_020803-0119_Aleurites_moluccana.jpg|right|thumb|Candlenut - leaves and whole nut]]
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| − | The '''candlenut''' is a waxy nut from trees grown in the tropics right around the world. Other names for it include '''candleberry''', '''Indian walnut''', '''kemiri''', and '''kuku'i nut'''.
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| − | It is used in some tropical cuisines, as well as having medicinal uses and as a source for oil. The flavour of the nut is said to be similar to the [[Cookbook:Macadamia|macadamia]]. It is mildly toxic when raw, and is also known for its laxative effect.
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| − | Candlenuts feature in the cuisines of [[Cookbook:Cuisine of Hawaii|Hawaii]], [[Cookbook:Cuisine of Indonesia|Indonesia]], and [[Cookbook:Cuisine of Malaysia|Malaysia]]. A popular use is as a sauce, where candelnuts are crushed to a paste in a [[Cookbook:Mortar and Pestle|mortar and pestle]], often with [[Cookbook:Garlic|garlic]] and either [[Cookbook:Ginger|ginger]] or [[Cookbook:Galangal|galangal]], then [[Cookbook:Simmering|simmered]] gently for up to an hour with [[Cookbook:Coconut Milk|coconut milk]] and [[Cookbook:Spices and herbs|spices]].
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| − | {{Wikipedia|Candlenut}}
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