Nuts

Paste

Candlenut paste is the classic cooked grind that thickens Indonesian rempah, Malaysian sambals, and Peranakan spice bases. Kernels are toasted first, then pounded or blended until creamy and binding—raw paste is not a safe snack spread. Flavour should be mild and rich without rancid varnish notes. Loosen stiff paste with a spoon of warm water before folding into sauces. Keep sealed and cool; high oil stales fast. Quality paste smells clean and nutty; discard oxidised jars rather than masking them with salt. Always treat as cooked food, even when it disappears into a curry.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedDilutedFried In OilStirred

Traits

ConcentratedSalty Or SpicySeasoningSmooth

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 609

Amount per 100 g

Total Fat 50.1 g
Saturated Fat 7.16 g
Trans Fat 0 g
Monounsaturated Fat 27.7 g
Polyunsaturated Fat 14.4 g
Cholesterol 0 mg
Sodium 5.22 mg
Salt 0.01 g
Total Carbohydrate 17.3 g
Dietary Fibre 8.43 g
Total Sugars 4 g
Complex / starch 5.03 g
Protein 19 g
Water 3.94 g

Detailed nutrients

Energy 609 kcal
Water 3.94 g
Carbohydrates 17.3 g
- Sugars 4 g
- Starch 5.03 g
- Fibre 8.43 g
Protein 19 g
Fat 50.1 g
- Saturated Fat 7.16 g
- Monounsaturated Fat 27.7 g
- Polyunsaturated Fat 14.4 g
  - Omega-3 1.44 g
Vitamins 94.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.17 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 2.35 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 17.2 µg
- Vitamin B9 — Folate 45.5 µg
- Vitamin C 2 mg
- Vitamin E 5.6 mg
- Vitamin K 5.5 µg
Minerals 411 mg
- Major Minerals 409 mg
  - Calcium 62 mg
  - Sodium 5.22 mg
  - Potassium 342 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.17 · vitamin-b2-riboflavin: 0.12 · vitamin-b3-niacin: 2.35 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.17 · vitamin-b7-biotin: 17.2 · vitamin-b9-folate: 45.5 · vitamin-e: 5.6 · vitamin-k: 5.5 ·

Minerals

Sodium: 5.22 · Potassium: 342 · Calcium: 62 · Iron: 1.5 ·

Paste of Candlenut: composition reflects this culinary part relative to the whole ingredient.

History

800

Ground cooked candlenut pastes thickened curries and sambals in Island Southeast Asia.

1950

Urban cooks still pounded kemiri into daily rempah despite industrial spice pastes.

2010

Packaged candlenut pastes and frozen rempah bases served diaspora kitchens.