Candlenuts are often used in curries or stew when it comes to Malaysian, Indonesian or even Singaporean cuisines. The high content of oil in candlenuts contributes to the gravy being thicker in curries and stews. Candlenuts are added into the chilli pastes of curries to make the dish thicker, creamier and slightly oilier.
Candlenuts contain a wide range of nutrients that includes potassium, sodium, phosphorus, calcium and even magnesium, zinc and iron.
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