Candlenut trees are of the Euphorbia family mostly grown in the South Pacific, Indonesia and Malaysia. The nuts have a very high oil content and when threaded with a wick, will burn like a candle, hence the name. Raw candlenuts are mildly toxic and have a laxative effect, so ensure that they are cooked before consumption.
Flavour is mild, becoming nuttier when roasted. However, their main culinary purpose is as an amalgamator or a thickener. When ground, they help to make a sauce thick and creamy.
Candlenuts should be stored away from light and heat and can be substituted with macadamias.
Flavour is mild, becoming nuttier when roasted. However, their main culinary purpose is as an amalgamator or a thickener. When ground, they help to make a sauce thick and creamy.
Candlenuts should be stored away from light and heat and can be substituted with macadamias.
