Nuts of the Moluccas or Candlenuts, symbol of spiritual illumination in Hawaiian culture, an important base for the extraction of an interesting oil but also healthy food and ingredient of some exotic recipes.
It is also indicated to protect and strengthen the hair and to protect and nourish the skin of children. In English these nuts are called candlenut, or candle nuts, because they are so rich in oil as to be flammable and serve for a while with candles or candles.
The fruit of the Moluccan walnut tree is spherical, from 4 to 6 centimeters in diameter, with a particularly hard shell, with colors ranging from green to brown. Inside the shell we find a little whitish pulp, not edible, and hidden of the pulp we find a walnut, which can contain from 1 to 3 seeds.
The seeds are whitish or cream-colored, reminiscent of chestnut pulp, with a whitish and floury patina around it. At sight they can remember chickpeas. Local consumption is focused in the Indonesian islands, Malaysia, the Philippines, and the Pacific islands as far as Hawaii. The flavor recalls that of sunflower seeds, although it is more persistent and pasty.
Like many other types of nuts and seeds, the Moluccan nuts bring many calories and unsaturated fats, but are also rich in proteins and mineral salts, especially phosphorus, potassium and magnesium, but we also find trace elements that are generally more difficult to find in various foods: copper, zinc and other metals are present.
As for the vitamins instead, the Moluccan walnuts are considered a good source of B vitamins. Consumption of Moluccan nuts rebalances intestinal activity: if on the one hand it is able to fight diarrhea, on the other serves as a laxative in the case of constipation.
The use of local populations to combat some forms of candidiasis and arthritis is also reported. Moluccan walnuts, thanks to the richness of oils, have antibacterial properties.
Although not as sweet as other types of nuts, perhaps more pleasing to the palate, the Moluccan walnuts are an ingredient of some Asian and peaceful cuisines.
In addition to being dried, they are roasted or roasted and salted, as is done for cashew nuts and peanuts, or are turned into a buttery sauce, as is done with sesame seeds or peanuts, especially in the Javanese or Hawaiian cuisine: the Inellona or Moluccan nut cream is indeed a very common condiment in Hawaii.
They are also added as a typical ingredient in many Indonesian sauces, sambal, in spicy noodle dishes, replacing the famous peanut we find in Thai dishes, with chicken and with lemongrass fish.
The Moluccan walnuts are not consumed naturally due to the high content of saponins.
Even fans of seeds and nuts will hardly have heard of the Moluccan nuts. These are the seeds of a tree belonging to the Euforbiaceae family, Aleurites moluccanus, which, as the name implies, comes from the Moluccas, a group of Indonesian islands located between the island of Sulawesi and New Guinea.
Nowadays it is planted in many parts of the world in order to extract oil from its nuts, also called kukui oil, considered an excellent emollient and present as the basis of many skin care products.
Tropical plant, not resistant to winter frosts, protect in cold greenhouse at 5 ° degrees.
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