Candlenut (whole)

Candlenut is an oily, cream-coloured nut used throughout Southeast Asian cooking, particularly in Indonesian and Malaysian curry pastes, as a thickener and to add richness. It has a mild, slightly waxy flavour and is always cooked before eating, as it is mildly toxic raw. It is typically ground into spice pastes rather than eaten on its own.

Measured whole and unprepared, before any chopping, slicing, or other processing changes its density.

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