Tag: Kemiri

Despite its culinary importance in many Southeast Asian and Pacific cuisines, the candlenut fruit is highly toxic when consumed raw. The key distinction lies in its preparation, as cooking effectively neutralizes the harmful compounds, making it a safe and valuable ingredient.

Raw candlenuts, also known as *kemiri* or kukui nuts, contain toxic compounds that must be neutralized by thorough cooking before consumption. This crucial preparation is what unleashes the nut's culinary value, allowing it to impart a mild, creamy texture and act as a thickener in many Southeast Asian dishes.

The candlenut, known as *kemiri* in Indonesia and *buah keras* in Malaysia, is a cornerstone of Southeast Asian cooking, prized for its unique ability to create rich, creamy sauces and spice pastes. Understanding what a candlenut does in cooking is key to unlocking the velvety texture and deeply-layered flavors of many classic dishes.

Raw candlenuts are slightly toxic and must always be cooked before consumption to neutralize harmful compounds. Prized for their high oil content and creamy texture, candlenuts are a key ingredient in many Southeast Asian and Hawaiian dishes, where they act as a thickening agent and flavor enhancer.