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Kemiri Nuts 100g North South
- 54153
Kemiri nuts are the Indonesian name for the nuts that are also known as Candlenuts, Buah Keras (Malaysia), Lumbang (the Philippines) and Kukui nuts (Hawaii).
These nuts are an important ingredient in specialty dishes throughout South and Southeast Asia, as well as Polynesia.
They are used especially in curries, satay sauces, stews and sambal. Kemiri nuts are also added to chili pastes to make them thicker and creamier.
The nuts must be prepared before use, as they are mildly toxic when raw.
When roasted or boiled, Kemiri nuts lose their toxicity and provide a pleasant, nutty, almond-like flavor with a slight bitter aftertaste.
After being roasted in a pan, they can be ground into a paste or finely grated and added to sauces, where they contribute a creamy texture.
A popular method is to roast the chopped nuts in a pan until they are brown, then add the roasted pieces to curries, satay sauces, or as a sprinkle over the top of rice dishes.
In most Southeast Asian cuisines the nuts are chopped or pounded and added to a chili paste, which is then sautéed in oil until cooked.
Try them in your next recipe and discover how Kemiri nuts can add an authentic Asian depth to your dishes.
kr 40.00
Tax included
Product specifications
Data sheet
- Country of origin
- Indonesia
- Hovedlager Roholmsvej (stk)
- 0
- Nørrevoldgade store warehouse (pcs)
- 17
- Torvehallerne store warehouse (pcs)
- 0
- Godthåbsvej store warehouse (pcs)
- 10
- Amagerbrogade store warehouse (pcs)
- 0
- Lyngby butikslager (stk)
- 0
- Brands
- North South
- Package
- 25,000000
- Storage
- Køligt efter åbning, 90 dage.
- Net unit
- g
- Gross weight (g)
- 106
- Width (mm)
- 150
- Height (mm)
- 190
- Length (mm)
- 30
- Box width (mm)
- 245
- Box height (mm)
- 150
- Box length (mm)
- 305
- Box net weight (g)
- 2500
- Box gross weight (g)
- 3000
- Packages per pallet layer
- 12
- Layers per pallet
- 7
Nutritional content
- Nutritional information per g/ml
- NA
Ingredients
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Kemiri nuts are the Indonesian name for the nuts that are also known as Candlenuts, Buah Keras (Malaysia), Lumbang (the Philippines) and Kukui nuts (Hawaii).
These nuts are an important ingredient in specialty dishes throughout South and Southeast Asia, as well as Polynesia.
They are used especially in curries, satay sauces, stews and sambal. Kemiri nuts are also added to chili pastes to make them thicker and creamier.
The nuts must be prepared before use, as they are mildly toxic when raw.
When roasted or boiled, Kemiri nuts lose their toxicity and provide a pleasant, nutty, almond-like flavor with a slight bitter aftertaste.
After being roasted in a pan, they can be ground into a paste or finely grated and added to sauces, where they contribute a creamy texture.
A popular method is to roast the chopped nuts in a pan until they are brown, then add the roasted pieces to curries, satay sauces, or as a sprinkle over the top of rice dishes.
In most Southeast Asian cuisines the nuts are chopped or pounded and added to a chili paste, which is then sautéed in oil until cooked.
Try them in your next recipe and discover how Kemiri nuts can add an authentic Asian depth to your dishes.