Brooke Martin
Candlenuts, also known as kemiri, are native to the tropics of Indonesia and have been widely used for centuries in cooking, traditional medicine, and beauty rituals. They are commonly used in Southeast Asian and Polynesian cuisine. They are related to macadamia nuts and have a similar appearance and texture. They are creamy in flavour, with a nutty, almost almond-like flavour, but milder. They are toxic in their raw form and must be cooked before consumption. They are usually roasted in their shell before the kernels are removed. They are often ground into a paste and used as a thickening agent in curries and stews. So, how long do you steep candlenuts?
| Characteristics | Values |
|---|---|
| Scientific name | Aleurites moluccanus |
| Other names | Candleberry, Indian walnut, kemiri, varnish tree, nuez de la India, buah keras, godou, Kekuna tree, kukui nut |
| Origin | Indonesia |
| Height | 15-25 metres |
| Diameter | 4-6 centimetres |
| Colour | Whiteish yellow |
| Texture | Waxy and fleshy |
| Seeds per fruit | 1-2 |
| Toxicity | Mildly toxic when raw |
| Cooking temperature | 121 Celsius for at least 15 minutes |
| Uses | Candles, torches, cooking, traditional medicine, skincare |
| Substitutes | Macadamia nuts, almonds, cashews |
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What You'll Learn
Roasting candlenuts
Candlenuts, also known as candleberries, Indian walnuts, kemiri, varnish trees, or kukui nuts, are commonly used in Southeast Asian and Polynesian cuisines. They are typically roasted before being added to dishes, as they are toxic in their raw form. Here is a guide on roasting candlenuts:
Preparing the Candlenuts for Roasting
Before roasting, you must decide whether to roast the candlenuts with or without their shells. Candlenuts are typically sold with their shells removed, and it is challenging to find them still in their shells. Roasting candlenuts with their shells still on may require a longer roasting time to ensure that the insides are adequately cooked.
Roasting Methods
There are two common methods for roasting candlenuts: using a pan or an oven.
Pan Roasting
To roast candlenuts on a pan, simply add the nuts to a pan and toast them over medium heat until they are browned. This method is quick and easy, allowing you to constantly stir and monitor the nuts to prevent burning.
Oven Roasting
For oven roasting, preheat your oven to the desired temperature, typically around 160 degrees Celsius (350 degrees Fahrenheit). Spread the candlenuts in a single layer on a baking sheet and place them in the oven. Roast for about an hour, keeping an eye on them to ensure they don't burn.
Roasting Time
The roasting time will depend on the method you choose. Pan roasting is quicker and typically takes a few minutes, while oven roasting can take up to an hour. It's important to ensure that the candlenuts are adequately roasted to neutralize any toxins and enhance their flavour.
Post-Roasting Preparation
Once the candlenuts are roasted, you can chop, crush, or grind them into a paste. Roasted candlenuts are often used to thicken curries, added to chilli pastes, or used as a seasoning. They have a creamy and nutty flavour, similar to macadamia nuts, and are a versatile ingredient in various dishes.
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Removing the kernel
The process of removing the kernel from a candlenut is not a straightforward task and requires several steps. Firstly, it is important to note that candlenuts are typically sold with their shells already toasted, as this neutralises toxins present in the raw nut, making them safe for consumption.
The first step in removing the kernel is to obtain shelled candlenuts. As mentioned, candlenuts are rarely sold without their shells, so removing the shell will likely be the most challenging part of the process. The hard and furrowed shell of the candlenut can be cracked open using a nutcracker or similar tool, but it may take some force due to the thickness of the shell. It is recommended to wear gloves or use a towel to protect your hands when cracking the shells to avoid injury.
Once the shells are removed, the kernels can be extracted. The kernels are usually roasted or toasted before use to enhance their flavour and make them easier to work with. To roast the kernels, spread them in a single layer on a baking tray and place them in an oven preheated to around 150-160 degrees Celsius for 10-15 minutes, or until they are lightly toasted. Keep a close eye on them to ensure they do not burn.
After roasting, the kernels can be used whole, chopped, or ground into a paste, depending on the intended use. Candlenut kernels are commonly used in Southeast Asian and Polynesian cuisine, adding a creamy texture and nutty flavour to dishes. They are also a key ingredient in traditional Hawaiian condiments and sauces, such as inamona, a relish made by roasting and pounding the nuts and mixing them with salt.
It is important to note that while the toxicity of candlenuts is reduced through roasting, it is still recommended to consume them in moderation as part of a balanced diet. Additionally, candlenuts can turn rancid quickly, so it is important to store them properly and check for any signs of discolouration before use.
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Using candlenuts in cooking
Candlenuts, also known as kukui nuts, Indian walnuts, kemiri, varnish tree nuts, nuez de la India, buah keras, godou, or Kekuna tree nuts, are commonly used in Southeast Asian and Polynesian cuisine. They are also an important ingredient in Hawaiian cuisine. Here are some tips for using candlenuts in cooking:
Roasting and Storage
Before using candlenuts in cooking, it is important to roast them to neutralize their mild toxicity and improve their flavour. Candlenuts are typically roasted in their shells before being sold in markets in Malaysia and Indonesia. To roast candlenuts at home, it is recommended to cook them for at least 15 minutes at 250°F (121°C) to ensure the toxins are removed. After roasting, the kernels can be removed, and the nuts can be chopped or ground into a paste. Roasted candlenuts can be stored in an airtight container or ziplock bag in the refrigerator for up to one month or in the freezer for up to a year.
Culinary Uses
Candlenuts are commonly used in Indonesian, Malaysian, and Singaporean cuisines, where they are added to curries, stews, and chilli pastes. The high oil content of candlenuts contributes to a thicker, creamier, and nuttier texture in these dishes. When added to chilli pastes, candlenuts are typically blended or pounded before being sautéed in oil. In Hawaiian cuisine, candlenuts are roasted, crushed, and mixed with salt to create a condiment called 'inamona', which is a key ingredient in the traditional dish 'poke'. Candlenuts can also be shaved into slivers, dry-roasted, and added to curries, satay sauces, or sprinkled over rice dishes.
Health Benefits and Cautions
Candlenuts are believed to have moisturizing benefits for the hair and skin due to their high oil content. In traditional medicine, candlenuts have been used to cure wounds, ulcers, and fever. However, it is important to exercise caution when consuming candlenuts as they are mildly toxic when raw and can cause vomiting, nausea, and digestive discomfort. Excessive consumption of candlenuts may also have a laxative effect due to the presence of saponins and phorbol.
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Candlenuts in skincare
Candlenuts, also known as kemiri, kukui nut, or Aleurites moluccanus, are native to the tropics of Indonesia and have been widely used for centuries in cooking, traditional medicine, and beauty rituals. The candlenut tree is highly valued for its many uses, including as a source of light, cooking oil, and medicine.
Candlenut oil has gained attention in the skincare industry due to its numerous benefits for the skin. It is rich in fatty acids, including linoleic acid, linolenic acid, oleic acid, palmitic acid, and stearic acid, which are essential to skin health. These acids help to strengthen the skin's lipid barrier, making it suitable for all skin types, including dry, oily, sensitive, and acne-prone skin. The oil also contains natural anti-microbial properties and antioxidants, as well as vitamins A, C, and E, providing hydration, anti-aging effects, and protection against environmental stressors.
In traditional medicine, candlenut oil has been used to treat skin conditions such as eczema and psoriasis, as well as inflammation and infections. It has anti-inflammatory properties that soothe and calm irritated skin. The oil can be applied as a moisturiser for both adults and babies and is said to help heal wounds, ulcers, and fever. Additionally, candlenut oil is used in massage therapy and as a deep conditioning hair treatment, providing nourishment and revitalisation to the hair and scalp.
To incorporate candlenuts into your skincare routine, you can use candlenut oil as a moisturiser, adding it to your daily skincare regimen. Candlenut oil can also be found in various skincare products, such as body creams, shower gels, and hair masks, offering a range of benefits for the skin and hair. When using candlenut oil or products containing candlenut oil, it is important to store them in a cool, dark place away from direct sunlight to ensure their effectiveness and longevity. Additionally, always use clean hands or a dropper when handling the oil to prevent contamination.
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Candlenut storage
Candlenuts, also known as kukui nuts, are commonly used in Southeast Asian and Polynesian cuisine. They are related to macadamia nuts and have a creamy, nutty flavour. However, unlike macadamia nuts, candlenuts are toxic when raw and must be cooked before consumption. The mild bitterness present in raw candlenuts also disappears upon cooking.
Due to their high oil content, candlenuts are highly flammable and can be lit on fire and used as candles or torches. This is also how they got their name. Candlenuts are often roasted, after which they are chopped up or ground into a paste for seasoning or thickening curries.
To store candlenuts, choose nuts that are light beige or cream-coloured, avoiding any that are brown. Store them in an airtight container or ziplock bag in the refrigerator for up to one month. Alternatively, candlenuts can be stored in the freezer for up to a year. Proper storage is essential as candlenuts can turn rancid easily due to their high oil content.
It is important to note that all parts of the candlenut tree are toxic, and the nuts should never be consumed raw. Cooking the candlenuts at 121 degrees Celsius for at least 15 minutes reduces their toxicity and bitterness. Roasting the nuts in their shells is a common practice before they are sold, but they can also be toasted in a pan until browned before use.
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Frequently asked questions
You don't need to steep candlenuts to use them as candles. The candlenut got its name because it can be lit on fire and used as a candle due to its high oil content.
Candlenuts are toxic and cause laxative effects and vomiting if ingested in their raw form. Therefore, they must be cooked before consumption. They should be cooked for at least 15 minutes at 121 degrees Celsius to reduce their toxicity and bitterness.
Candlenut oil can be used as a moisturiser for the skin and hair. However, there is no mention of how long to steep the candlenuts for this purpose.
There are candlenut supplements available that are promoted for weight loss. However, due to their toxicity, health professionals caution against their excessive use. There is also no scientific proof that the candlenut aids weight loss. Therefore, it is not recommended to consume candlenut supplements.
