Below is a list of all known varieties for Candlenut. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Candlenut (Gambling Cultivar) | A variety specifically grown in Indonesia for its particularly hard shell, traditionally used in a gambling game. |
| Candlenut (Raw, Shelled) | The shelled kernel of the Candlenut, which is mildly toxic and MUST be cooked or roasted before consumption. |
| Candlenut (Toasted/Cooked) | The most common culinary preparation, where the nut is toasted to remove toxins and enhance its flavor and aroma before being ground into spice pastes. |
| Candlenut Paste (Spice Base) | Pounded or ground toasted Candlenut, often mixed with other spices (like garlic, chili, and turmeric) to form the base of Southeast Asian Bumbu. |
| Inamona (Hawaiian Condiment) | A traditional Hawaiian relish made from ground, roasted Kukui Nut (Candlenut) mixed with sea salt and sometimes limu (seaweed). |
| Kemiri (Indonesian Name) | The Indonesian and Malaysian name for Candlenut; an essential thickener and flavor enhancer in curries and spice pastes (Bumbu). |
| Kukui Nut (Hawaiian Name) | The Hawaiian name for Candlenut; culturally significant and used to make Inamona condiment. Note: Must be cooked/roasted. |
| Kukui Nut Oil (Candlenut Oil) | Oil pressed from the Candlenut; primarily used in cosmetics, skin care, massage, and historically as lamp oil (not typically used as edible cooking oil). |