Description
Candle Nut
Kemiri, also known as candlenut or lightnut, are the oil-rich seeds of the Indonesian candlenut tree (Aleurites moluccanus), used as an important spice and thickening agent in Southeast Asian cuisine. They give curries, soups, and sauces (such as gado-gado or rendang) a creamy consistency and a nutty, oily flavor.
Usage: Kemiri must always be roasted, boiled, or fried, as they are mildly toxic when raw and can cause stomach cramps.
Use: They are usually ground into a paste to thicken and flavor sauces.
Netto: 200g
Ingredients: 100% Candle Nut
Best before: 20.05.2027
Storage: Store in dry place
Country of origin: Indonesia
Nutritional values per serving (100g):
|
Energy |
69.1kcal |
|
Fat |
7.19g |
|
of which saturates |
0.61g |
|
Carbohydrate |
1.38g |
|
of which sugar |
0.39g |
|
Protein |
0.91g |
|
Salt |
0g |