Candlenut for cooking

Candle nut, also called Indian walnut. Possessing little flavor in its own, candlenuts main role is as a thickener.

When shelled, the round, creamy, brittle, waxy yellowish nut that is similar only in appearance to the macadamia nut is also used as binding agent for sauces, adding a faint flavor to dishes.

The candlenuts are crushed and added to give a slight flavor and thicker texture to some curries. Two macadamia or cashews can be used as a substitute for one candlenut.

A popular use is as a sauce when candlenuts are crushed to a paste in a mortar and pestle with garlic, ginger and simmered over a slow fire with coconut milk, cumin seeds, some turmeric, peppercorns and coriander.
Candlenut for cooking