Shelled

Nuts

Shelled

Shelled candlenuts are cracked kernels ready for toasting and paste work, not raw snacking. Convenience is high; oxygen reaches the oil at once, so keep cool and buy small lots. Check for shell shards before grinding. Toast or simmer thoroughly before the paste enters food. Vacuum packs still need cool storage after opening.

Track this ingredient

Unit

Characteristics

Preparations

CookedFreshPreparedRoastedWhole

Traits

IntactPortionPrep ReadyShelledVersatile

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 645

Amount per 100 g

  • Total Fat 57.2 g
  • Saturated Fat 4.21 g
  • Trans Fat 0 g
  • Monounsaturated Fat 16.8 g
  • Polyunsaturated Fat 36.1 g
  • Cholesterol 0 mg
  • Sodium 4.91 mg
  • Salt 0.01 g
  • Total Carbohydrate 15.5 g
  • Dietary Fibre 7.97 g
  • Total Sugars 4.2 g
  • Complex / starch 4.79 g
  • Protein 17.2 g
  • Water 6.14 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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