Pontianak Candle Nut, also known as buah keras or kemiri, is a type of nut that is native to Southeast Asia, particularly Indonesia. It is commonly used in Indonesian and Malay cuisines as a seasoning or condiment, as well as in traditional medicine.
The nut is hard and usually comes with a thick, woody shell that needs to be cracked open to reveal the edible kernel inside. The kernel is oily and has a slightly sweet and nutty flavor, which makes it a popular ingredient in many savory dishes, such as curries, stews, and sambals.
Pontianak Candle Nut is often used as a thickener and emulsifier in Indonesian cuisine, particularly in dishes that require a creamy and smooth texture. To use it in cooking, the nuts are usually toasted or fried to release their oil and flavor, then ground into a paste or powder before being added to the dish.
In addition to its culinary uses, Pontianak Candle Nut is also used in traditional medicine to treat a variety of ailments, including skin conditions, joint pain, and digestive issues. The nut is believed to have anti-inflammatory and antimicrobial properties that can help to promote healing and relieve symptoms.
Overall, Pontianak Candle Nut is a versatile and flavorful ingredient that is widely used in Indonesian and Malay cuisines. It has a rich and nutty flavor that adds depth and complexity to many dishes, and is also valued for its potential health benefits in traditional medicine.
