Candlenut

Candlenut is the spice derived from the rich, oily seeds of Aleurites moluccanus (syn. Aleurites moluccana), a tropical tree in the spurge family (Euphorbiaceae). When ground, it thickens and enriches the curries of Indonesia and Malaysia, where it goes by kemiri or buah keras. The nut must always be cooked first, since it’s mildly toxic when raw. In Hawaii, it is the kukui nut, the state tree. it is roasted and pounded with sea salt into inamona, the smoky, buttery relish that gives traditional poke its flavorful backbone.