Candle Nut (20g)

Origin:  Malaysia

Often used in curries or stews to make the dish thicker which is due to the high oil content in candlenuts.  Most common in Malaysian, Indonesian, Thai dishes.  They provide a very mild nutty, almond like flavour, close to a macadamia, they can have a slight bitter aftertaste if not cooked properly.

 

WARNING: Can be toxic if not prepared properly

Candlenuts, also known as kukui nuts, contain phorbol esters, which are toxic compounds that can cause adverse effects if consumed raw or improperly prepared. These esters act as irritants to the digestive system. The level of toxicity can vary depending on the specific candlenut variety and its origin. Therefore, it’s essential to take precautions to neutralize these toxins before consuming them.

Consuming raw or undercooked candlenuts can lead to several unpleasant symptoms, including:

• Nausea
  
• Vomiting
  
• Abdominal cramps
  
• Diarrhea
  

In severe cases, dehydration and electrolyte imbalance can occur. While candlenut poisoning is rarely fatal, it can be extremely uncomfortable. If you suspect you have candlenut poisoning, it’s important to seek medical advice.

The key to safely consuming candlenuts lies in proper preparation. The heat from cooking denatures the phorbol esters, rendering them harmless. Here are the recommended methods:

• Roasting: Roast candlenuts in a dry pan or oven at a moderate temperature (around 350°F or 175°C) for at least 30-45 minutes. Stir them frequently to ensure even roasting. The nuts should turn golden brown and have a slightly nutty aroma.
  
• Baking: Similar to roasting, baking candlenuts involves spreading them on a baking sheet and baking at a moderate temperature until golden brown.
  
• Cooking in sauces or curries: Adding candlenuts to dishes that require prolonged cooking times, such as curries and stews, is another effective way to neutralize the toxins. Ensure the candlenuts are cooked for at least 30 minutes in the liquid.
  

Important Note: Always discard any cooking water or oil used to initially cook the candlenuts, as it may contain residual phorbol esters.

Properly cooked candlenuts should have a golden-brown color and a slightly nutty smell. They should also have a less oily texture. If there is still a strong oily smell or if the candlenuts are still white or very light in color, they need to be cooked longer. If you are unsure if they are safe to eat, err on the side of caution and continue cooking them.