Candlenuts are used in many Asian dishes as a thickening agent, most commonly being found in Malaysian recipes, especially for satay. Candlenuts are best ground up finely before adding to other ingredients. An interesting alternative way to use them is by shaving off slivers, dry roasting them in a pan and then adding the tasty, roasted pieces to curries, satay sauces or sprinkling over the top of rice dishes. The nut is often used cooked in Indonesian and Malaysian cuisine, where it is called kemiri in Indonesian or buah keras in Malay. On the island of Java in Indonesia, it is used to make a thick sauce that is eaten with vegetables and rice.
Candlenuts are excellent sources of fiber, and that’s why their inclusion in the diet can be very beneficial for the GI tract. Regular use of these tree nuts can help facilitate the digestive process.
Candlenuts are very beneficial for people whose cholesterol levels are outside of the normal and healthy range because these tree nuts help increase the levels of good cholesterol (HDL or high-density lipoprotein) and in the process lowering the levels of bad cholesterol (LDL or low-density lipoprotein).
One of the many nutrients in candlenuts is potassium, which is well-known for its ability to lower high blood pressure. The way potassium works is this: it causes the relaxation of the walls of the blood vessels, allowing the blood to flow more freely throughout your system. This helps save the heart from being overworked and becoming large.
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