Shell

Nuts

Shell

Candlenut shell is the hard coat cracked to reach oily kernels that still must be cooked before eating. It is not food. Fragments left in paste are a dental hazard. Sound dry shells protect kernels from oxygen a little longer in storage, but they do not make raw meats safe to snack. Compost clean shells; do not assume they are food-safe smoking wood. Reject mouldy or insect-bored shells before wasting toast time on bad meats.

Track this ingredient

Unit

Characteristics

Preparations

CrackedCraftDiscardedSteamed Closed

Traits

HardProtectiveStock PotentialUsually Not Eaten

Nutrition and pairings

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 349

Amount per 100 g

  • Total Fat 2.5 g
  • Saturated Fat 0.5 g
  • Trans Fat 0 g
  • Monounsaturated Fat 1 g
  • Polyunsaturated Fat 1 g
  • Cholesterol 0 mg
  • Sodium 4.83 mg
  • Salt 0.01 g
  • Total Carbohydrate 78 g
  • Dietary Fibre 55 g
  • Total Sugars 3 g
  • Complex / starch 8 g
  • Protein 3.5 g
  • Water 12 g
Detailed nutrients

Shell is largely mineral; edible value is minimal except as calcium source when finely prepared.

History

Austronesian cooks used candlenut as an oily thickener in spice pastes across Island Southeast Asia.

ID

Candlenut (kemiri) became embedded in Indonesian and Malay spice-paste grammar.

US

Hawaiian kukui held cultural importance as oil and food plant beyond pure cuisine.

Diaspora groceries made candlenuts available to cooks outside the tropics.

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