Nuts
Meal
Candlenut meal is a coarse grind of cooked kernels used as a paste-building intermediate for spice bases, not a breakfast topping. Toast kernels first, then grind; never leave raw coarse meal as a snack bowl. Flavour should be mild and rich after heat. High oil means cool storage and small lots. Choose meal when texture helps a rempah and fine paste when you need a smooth bind. Paint-smelling meal is refuse.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 52.6 g
- Saturated Fat 6.66 g
- Trans Fat 0 g
- Monounsaturated Fat 28.3 g
- Polyunsaturated Fat 13.6 g
- Cholesterol 0 mg
- Sodium 5.21 mg
- Salt 0.01 g
- Total Carbohydrate 18.8 g
- Dietary Fibre 5.9 g
- Total Sugars 4 g
- Complex / starch 5.77 g
- Protein 18.3 g
- Water 3.55 g
- Energy 656 kcal
- Water 3.55 g
- Carbohydrates 18.8 g
- Protein 18.3 g
- Fat 52.6 g
- Saturated Fat 6.66 g
- Monounsaturated Fat 28.3 g
- Polyunsaturated Fat 13.6 g
- Omega-3 1.36 g
- Vitamins 93.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.24 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 2.32 mg
- Vitamin B5 — Pantothenic Acid 0.57 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 16.9 µg
- Vitamin B9 — Folate 44.8 µg
- Vitamin C 2 mg
- Vitamin E 5.5 mg
- Vitamin K 5.5 µg
- Minerals 279 mg
- Major Minerals 277 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.24 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 2.32 · vitamin-b5-pantothenic-acid: 0.57 · vitamin-b6: 0.17 · vitamin-b7-biotin: 16.9 · vitamin-b9-folate: 44.8 · vitamin-e: 5.5 · vitamin-k: 5.5 ·
Minerals
Flour is milled endosperm-dominant carbohydrate unless wholemeal retains bran.
History
Ground cooked candlenut pastes thickened curries and sambals in Island Southeast Asia.
Urban cooks still pounded kemiri into daily rempah despite industrial spice pastes.
Packaged candlenut pastes and frozen rempah bases served diaspora kitchens.