Skin

Nuts

Skin

Candlenut pellicle is the thin seed coat on shelled kernels. Most spice-paste cooks leave it on through toasting and grinding; pale pastes may rub skins after heat. Skin decisions never replace the cook-first rule for the meat beneath. Do not confuse soft pellicle with hard shell grit. Compost removed skins.

Track this ingredient

Unit

Cuts & parts

Characteristics

Preparations

CracklingFreshFriedPeeledRoastedStockZested

Traits

CollagenOuter LayerProtectiveSometimes Edible

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 523

Amount per 100 g

  • Total Fat 35.9 g
  • Saturated Fat 2.65 g
  • Trans Fat 0 g
  • Monounsaturated Fat 10.6 g
  • Polyunsaturated Fat 22.7 g
  • Cholesterol 0 mg
  • Sodium 4.77 mg
  • Salt 0.01 g
  • Total Carbohydrate 36.7 g
  • Dietary Fibre 8 g
  • Total Sugars 2 g
  • Complex / starch 6 g
  • Protein 13.2 g
  • Water 10.1 g
Detailed nutrients

Skin carries subcutaneous fat and collagen; crisping concentrates calories.

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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