Candlenuts

They are pretty creamy in appearance and flavour, with a nutty, nearly almond-like flavour, however milder. They are toward macadamia nuts in taste. They do have a barely sour aftertaste while eaten raw, that you should not due to their slight toxicity. Candlenuts are regularly utilized in curries or stew with regards to Malaysian, Indonesian or maybe Singaporean cuisines. The excessive content material of oil in candlenuts contributes to the gravy being thicker in curries and stews.