Nut, Thickening Agent | Vegan Vegetarian Gluten Free

Candlenut

Aleurites moluccanus Allergens: Tree Nuts (specifically Candlenut). Raw candlenuts are mildly toxic and must be cooked.
Candlenut

Sourcing & Taxonomy

  • Family Euphorbiaceae
  • Primary Cuisine Southeast Asian (Indonesian, Malaysian, Filipino)
  • Seasonality Year-Round
  • Source Candlenut tree seeds

The Forktionary Angle

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Definition

A soft, oily, and somewhat toxic nut from Southeast Asia, essential for thickening and adding richness to curries and sauces when cooked.

Sensory Profile

TasteMildly Nutty, Slightly Bitter (raw), Creamy (cooked)
TextureSoft, Oily, Waxy (raw), Creamy (cooked, when ground)
AromaEarthy, Slightly Fatty
AcidityLow

Technical Metrics

Nutrition Facts

Per 5 nuts (15g)
Calories623 kcal
Total Fat62 g
Saturated Fat9 g
Trans Fat0 g
Cholesterol0 mg
Protein19 g
Total Carbohydrate19 g
Dietary Fiber12 g
Total Sugars4 g
Calcium180 mg
Iron2.5 mg
Potassium640 mg

Chef’s Secret

Always toast candlenuts lightly before grinding them into a paste. This enhances their nutty flavor and makes them easier to blend, while also neutralizing any raw bitterness.

Substitutions

Best Match

Macadamia Nuts

1:1

Closest in oil content and creamy texture for thickening, but expensive.

Cashew Nuts

1:1

Good for thickening and richness, milder flavor, more readily available.

Almonds (blanched)

1:1

Can work for texture, but the flavor is distinct; soak and blanch for best results.

Brazil Nuts

1:1

Oily and creamy texture, but has a stronger, earthier flavor.

Buying Guide

Purchase shelled, whole candlenuts from reputable Asian markets. Avoid rancid smells.

Flavor Pairings

Coconut milk chili garlic ginger galangal lemongrass shrimp paste chicken fish.