This waxy, beige nut, a native of Malaysia and Indonesia, is related to the Queensland Bush Nut, which is better known internationally as the macadamia. (Perhaps to the chagrin of the Australians, the macadamia, which is an excellent eating nut, was first exploited commercially by the Hawaiians, after they imported the plant from Queensland and developed a way of cracking the hard shell.)

            Unlike its relative, the candlenut is never eaten raw as a savoury or dessert nut, but is always cooked. In large quatitites, the candlenut is said to be poisonous, although its purgative qualities, which are strongest when the nut is freshly picked, disappear after it has been kept for a while. The candlenut is used in Malay and Indone­sian cuisine. A few nuts are pounded to a paste and used to add texture and flavour to curry-like dishes.

            As the candlenut contains a large amount of oil, it can become rancid if kept for any length of time. It is best to store them in a closed container in the refrigerator.