Candlenut

A round, cream-coloured nut relating to the macadamia and Queensland bush nut, this has an oily consistency used to add texture and a faint flavour to many dishes. Store in the fridge as candlenuts turn rancid quickly. Subtitute with macadamia nuts, raw cashew or almond.

Kemiri nuts are used in Southeast Asian cooking to thicken sauces with a touch of bitter, nuttiness. Candle nuts, as they are sometimes called, should always be ground and cooked. In Indonesia they are most commonly incorporated into spice pastes.