Galip nut
Canarium indicum · Nut
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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 freshEveryday bestThe 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.
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 you get from one
1.9 g
Weight each
each one