Candlenuts
Get to know candlenuts — savory nuts that thicken spice pastes. Benefits, nutritional content, how to toast them, and how to store them.
What Is Candlenut (Kemiri)?
Candlenut (Aleurites moluccanus) is an oily seed with a distinctive savory flavor that works to thicken and enrich the taste of cooking spice pastes. Unlike rhizomes or aromatic leaves, candlenut mainly acts as a "texture booster" — making ground spice pastes thicker and giving broths a naturally creamy texture.
Nutritional Content of Candlenut
Per 100 grams of candlenut:
| Nutrient | Amount |
|---|---|
| Calories | ~630 kcal (high due to fat content) |
| Fat | ~63 g, mostly unsaturated fat |
| Protein | ~19 g |
| Fiber | ~5.9 g |
| Magnesium | ~317 mg (high) |
Health Benefits
- Source of healthy fats — contains unsaturated fatty acids that are good for the body when consumed in reasonable amounts as a seasoning
- Rich in magnesium — an important mineral for muscle and nerve function
- Dense energy source — its fat content provides a feeling of fullness and long-lasting energy
- Contains natural antioxidants from compounds in the seed
How to Use It in Cooking
- Toasted then ground — the most common method; candlenut is dry-toasted before being ground together with other spices, so its savory flavor comes out fully and it doesn't taste raw or grassy
- Base for "white" and "yellow" spice pastes — almost always found in opor, soto, gulai, and rendang spice pastes to thicken the broth
- Ground together with other spices — rarely used on its own, it's always part of a blended spice mixture
How to Choose & Store
- Choose whole seeds that are not moldy and have no rancid smell
- The color should be clean cream, not brownish or excessively oily on the surface (a sign it's starting to go rancid)
- Store in an airtight container in a cool, dry place — its oil content makes candlenut prone to turning rancid when exposed to air and heat continuously
- For longer storage, keep it in the refrigerator or freezer in a tightly sealed container
- Once toasted, candlenut should be ground and used right away rather than stored for too long
Things to Watch Out For
Raw candlenut should not be consumed in large amounts — it contains compounds that can upset digestion if eaten raw and in excess. Always toast or cook candlenut thoroughly before consuming it, as is traditionally done in Indonesian cooking.
Products You Might Need
* Affiliate links — you can help support KulinerBDG by shopping through them
Practical Tips
- Always toast before grinding — raw candlenut tastes grassy and slightly bitter, while toasted candlenut is far more savory and aromatic.
- Soak briefly if it's hard to grind with a dry blender — or grind it together with a little of another spice that contains moisture.
- Don't overdo it — too much candlenut can make a dish feel heavy and oily, so use it according to the recipe's measurements.
- Check the smell before using it — rancid candlenut will ruin the overall flavor of a dish even if the other spices are perfectly balanced.
Frequently Asked Questions
Why does candlenut need to be toasted first?
Can candlenut be replaced with another ingredient?
Why does my candlenut taste bitter after cooking?
Want to see this spice used in a recipe?
Explore the recipe collection at KulinerBDG for everyday cooking inspiration.
Browse Recipes →
