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The candlenut is the oily, cream-coloured kernel of a large tropical tree (Aleurites moluccanus) of the spurge family, grown across Southeast Asia and the Pacific. Known in Indonesia and Malaysia as kemiri and in Hawaii as kukui, it is never eaten as a snack: pounded into a paste it thickens and enriches curries and sambals, while its high oil content historically made it burn like a candle.
What to look for, from cream-white and waxy to yellowed, rancid, mouldy.