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- Aleurites moluccanus - Wikipedia
Aleurites moluccanus, commonly known as candlenut, is a tree in the spurge family Euphorbiaceae It grows to about 30 m (98 ft) tall and produces drupe fruit First described by Carl Linnaeus in 1753, the species' origin is unclear due to its spread by humans, but it can be found in many tropical rainforests and gallery forests
- What are Candlenuts? (aka Kukui Nuts)
Candlenut Origin; What do Candlenuts taste Like? Candlenut Substitute; Other names for the Kukui Nut; Uses for Buah Keras Buah Keras in Curries and Stews; Candlenuts in Hawaiian Cooking; Non Cooking Uses; How to Choose and Store Candlenuts
- CANDLENUT: Overview, Uses, Side Effects, Precautions . . . - WebMD
Candlenut is the seed of the fruit produced by the candlenut tree (Aleurites moluccanus) The seed, seed oil, and kernel have sometimes been used as medicine
- Candlenut benefits and uses - Health Benefits Times
Candlenut is used for making several sweet scented oils which can be applied to the skin Agrionome fairmairei larvae eat the dead wood of these trees Candlenut oil is used to make a type of varnish Candlenut tree is considered to be a symbol for enlightenment, protection and peace in hawaii
- Candlenut - Only Foods
The Candlenut is a tree belonging to the Euphorbiaceae family Tracing its native origins has been difficult since early humans cultivated and spread this tree over many parts of the world during the bygone years
- Candlenut(s) - Southeast Asian Ingredients - Nyonya Cooking
Candlenut or Buah Keras, a South East Asian native plant and multipurpose tree found its usage in food, medicine and more It should not be eaten raw as candlenut is mildly toxic Therefore, candlenut needs to be cooked for its toxicity to be removed
- What are Candlenuts In Southeast Asian Cooking? - CulinaryLore
In Southeast Asian cooking they are used as a thickener and a texture enhancer in curry pastes and other dishes They are never eaten raw, however, because of their slight toxicity and laxative effect, as evidenced by their bitterness, which is neutralized by cooking
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