Nesia Food Kemiri Nuts are the seeds of the Aleurites moluccanus tree and are widely used in Indonesian and other Southeast Asian cuisines. These pale-coloured nuts resemble small hazelnuts in appearance and are usually sold shelled because their outer shells are extremely hard. Kemiri, also known as candlenut, has a rich, oily, nutty flavour with a slightly bitter undertone.

Candlenuts are commonly ground, crushed in a mortar or finely chopped before being added to spice pastes, bumbu, sauces, curries and stews. Their high oil content helps give dishes a fuller flavour and sauces a thicker, creamier consistency. In Indonesian cooking, kemiri combines well with garlic, shallots, chilli, galangal, turmeric, coriander and lemongrass. Important: candlenuts must not be eaten raw. Heat them thoroughly before consumption and use them only as an ingredient in cooked dishes.

Product features

• Seeds of the Aleurites moluccanus tree
• Rich, oily, nutty flavour with a slightly bitter note
• Used ground, crushed or finely chopped in Indonesian bumbu, spice pastes, sauces, curries and stews
• High oil content helps thicken sauces and give them a creamier texture
• Must be thoroughly heated before eating; not suitable for raw consumption

Preparation and safety

Do not eat raw. Grind, crush or chop the nuts as needed, then heat thoroughly before consumption. Use only in cooked dishes.

Ingredients and allergens

100% candlenuts.

Product specifications

Keywords: Nesia Food kemiri nuts, candlenuts, kemiri, Aleurites moluccanus, Indonesian candlenuts, buah keras, bumbu spice paste, candlenuts for curry