Kemiri (whole)

Kemiri is the Indonesian name for candlenut, an oily, cream-coloured nut used in Indonesian and Malaysian curry pastes to add richness and body. It has a mild, slightly waxy flavour and must be cooked before eating, as it is mildly toxic raw. It is typically ground into spice pastes alongside other aromatics rather than eaten alone.

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

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