Galip nut

Canarium indicum · Nut

40 pairings

The galip nut, or nangai, is the rich, almond-like kernel of Canarium indicum, a large canarium tree of Melanesia and the western Pacific. A staple gathered nut across the Solomon Islands, Vanuatu and Papua New Guinea, it is eaten raw, smoke-dried or roasted, and is now emerging as a commercial tree nut.

Picking a good onedrag

Pale, dry, freshly packedDark, oily, rancid

Shop freshThe all-rounder: raw, chopped over fish and rice, ground to a paste, or roasted - keep the oven low and the roast short, colour arrives fast.Everyday best

Kernel colourCream to pale tan, still even

Held to the lightA faint waxy edge, still opaque

SurfaceFaintly shiny, still dry to touch

SmellAlmost nothing, a little nutty

What to look for, from pale, dry, freshly packed to dark, oily, rancid.

What one gives you

1.9 g

Typical weight

one specimen

Preparing