Candlenut (Aleurites Moluccanus or Moluccana)

The nut is round, 4–6 cm (1.6–2.4 in) in diameter; the seed inside has a very hard seed coat and a high oil content, which allows its use as a candle, hence its name.

Available on January – December throughout the year.

The nuts can also be roasted and mixed with salt into a paste which is used to flavor a traditional raw fish salad, or often used cooked. For the processing of cooking, candlenut is generally mashed by finely. Then the candlenut is mixed with a fine spice and pounded with the spice.

In plantations, each tree produces 30–80 kg (66–176 lb) of nuts, and the nuts yield 15 to 20% of their weight in oil. Its oil is used in cosmetic products. Making candlenut oil is quite easy. You only need to boil until cooked. Strawly boiled candlenuts will remove the oil. The oil is taken and cooled and stored in a closed bottle.

Their scent was also used for making various sweet-smelling oils for the skin. Because the seeds contain saponin and phorbol, they are mildly toxic when raw. Raw nuts are toxic, but this toxicity disappears when you cook them. The oil doesn’t have any toxicity.

Storage :

  1. Store in an airtight container away from heat, humidity and light.
  2. Watch for web and infestation after lengthy storage.

Candlenut is desired very much by the red big ants, so must keep in lid tight properly.