Candlenut

Candlenut (Aleurites moluccanus), also known as Indian walnut, kemiri, varnish tree, or kukui nut tree, is a flowering tree in the spurge family, Euphorbiaceae, native to the Indo-Malay region. The tree is also found in tropical regions of the Pacific and the Caribbean. Its nuts, known as candlenuts, are used in various cuisines as a spice and thickening agent and have a history of being used for lighting due to their high oil content.

Description

The candlenut tree can grow up to 20 meters in height, with wide spreading or pendulous branches. The leaves are large, simple, and ovate with an acute tip, measuring 10-20 cm in length. The tree produces small, white to pale pink flowers, which are followed by the fruit. The fruit is a hard, spherical drupe containing one or two seeds. When mature, the fruit's flesh is fibrous and contains the candlenut, which is round, about 4-6 cm in diameter, and has a very high oil content.

Uses

Culinary

In culinary applications, candlenuts are used primarily in Southeast Asian and Polynesian cuisine. They are often ground into a paste and used as a flavoring and thickening agent in curries, sauces, and soups. Due to their high oil content, candlenuts must be cooked before consumption, as they are toxic when raw.

Traditional Lighting

Historically, candlenuts were threaded onto a palm leaf midrib and lit on one end for lighting. This use is where the name "candlenut" originates, as the nuts would burn brightly and steadily, much like a candle.

Medicinal

In traditional medicine, candlenut oil has been used as a laxative and a topical treatment for various skin conditions, such as eczema and psoriasis. However, scientific evidence supporting these uses is limited.

Other Uses

Candlenut oil is also used in the production of varnishes, paints, and inks due to its drying properties. The wood of the candlenut tree is lightweight and used for making canoes, carvings, and furniture.

Cultivation

Candlenut trees are cultivated in tropical climates around the world, from their native Indo-Malay region to the Pacific Islands and parts of the Caribbean. The trees prefer well-drained soils and can be propagated from seeds. They are relatively low maintenance and can produce fruit within 3-5 years of planting.

Toxicity

Raw candlenuts contain saponins and phorbol esters, which can be toxic if ingested. Symptoms of candlenut poisoning include stomach pain, vomiting, and diarrhea. It is important to cook candlenuts thoroughly before consumption to neutralize these compounds.

Conservation

While not currently listed as endangered, the candlenut tree faces threats from habitat loss and deforestation in certain areas. Conservation efforts are focused on sustainable cultivation and the preservation of natural habitats.