Happy Kemiri Candlenut 200g 燭桃

Candlenuts, known as Kemiri in Indonesia and Buah Keras in Malaysia, are essential ingredients in Southeast Asian cooking. They are rarely eaten raw (they are toxic in large quantities when raw) and must be toasted or cooked before use. Once cooked, they serve as a natural thickening agent for sauces and curries, and they add a creamy, nutty depth and body to spice pastes (rempah).

燭桃（或稱石栗）是東南亞料理中不可或缺的調味靈魂。由於生食有毒，烹飪前務必先進行烘烤或加熱處理。它是製作南洋風味咖哩、仁當（Rendang）或各式醬料的秘密武器，能提供天然的稠度，並為料理增添一種溫潤、濃郁的堅果香氣。

Key Information

• Net Weight: 200g

• Preparation Requirement: Must be toasted, roasted, or fried before use to remove bitterness and neutralize raw toxins.

• Storage: Store in a cool, dry place. Because of their high oil content, it is best to store them in an airtight container in the refrigerator or freezer to prevent them from going rancid.

How to Prepare & Use

1. Toasting: Lightly toast the raw candlenuts in a dry pan over low-medium heat until they are golden brown and aromatic. Alternatively, you can roast them in an oven at 170°C for about 5–10 minutes.

2. Blending: Once toasted, they can be ground into a paste along with your other aromatics (chilies, shallots, garlic, lemongrass).

3. Thickening: Add this nut paste to your curries or braises. As the sauce simmers, the fats and starches in the candlenuts will naturally thicken the liquid, creating a velvety consistency.

Safety Warning

• Never eat raw: Raw candlenuts contain chemicals that can cause digestive issues. Always ensure they are properly cooked or toasted before incorporating them into your recipes.

Allergen Note

• Nut Sensitivity: While they are seeds rather than tree nuts, people with severe nut allergies should exercise caution or consult a doctor, as they are often processed in facilities that handle other types of nuts.