Tag: Southeast asian ingredients

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.

Over twenty years of reports have highlighted the toxic effects of uncooked candlenuts, a staple in Southeast Asian cuisine. The simple answer is no, you should never eat candle nuts raw, as they contain harmful compounds that can cause severe gastrointestinal distress and, in rare cases, more serious health issues.