kemiri

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A macro close-up of a pile of shelled candlenut seeds (kemiri) Royalty Free Stock Photo

Heap of Whole Candlenuts (Kemiri) Spice Isolated on White Royalty Free Stock Photo

Pile of Candlenuts or Kemiri Isolated on White Background Royalty Free Stock Photo

Kemiri Muslim cemetery, Rawamangun, East Jakarta. Royalty Free Stock Photo

Kukui nut isolated on white. Hand drawn illustration of candleberry, Indian walnut, kemiri, varnish tree, nuez de la Royalty Free Stock Photo

Close-up of shelled candlenut seeds (kemiri) filling a clear plastic bag Royalty Free Stock Photo

Isolated Kemiri Nuts (Candlenuts) - Raw Ingredients for Cooking Royalty Free Stock Photo

& x22;Closeup of candlenut seeds in bamboo container, raw kemiri used as traditional Indonesian spice and cooking ingredient Royalty Free Stock Photo

& x22;Close up of candlenuts in a basket, raw kemiri seeds used as spice and seasoning in Asian cooking.& x22; Royalty Free Stock Photo

A hand holds three shelled candlenut seeds (kemiri) over a plastic bag full of nuts Royalty Free Stock Photo

A hand holds shelled candlenut seed (kemiri) over a plastic bag full of nuts Royalty Free Stock Photo

Piles of candlenuts (Aleurites moluccanus), also known as kemiri. They are beige, round, and roughly textured, often used in Indonesian and Southeast Asian cuisine for adding a creamy texture to dishes. Candlenuts resemble macadamia nuts but are larger and must be cooked before consumption due to mild toxicity when raw. They have a hard outer shell and a soft, oily interior.