The candlenut is best known for its use in the Malaysian and Indonesian cuisine. It should be roasted or boiled before consumption to remove its toxicity. After chopping the nut with an auger, it can be used as a binder of sauces. The nuts are about 4-6 centimeters wide and have a very shard shell which cannot be peeled by hand. They are quite oily, which is why they can also be burned like a candle when they are tied together, hence the English name Candlenut. It’s a tropical tree which can also be held as a houseplant.
Sowing description: Sow the hard seeds in moist sowing & cutting soil and cover with foil or glass. Put away on a sunny, warm spot, so germination can occur after three to four months.
The germination can be stimulated by cracking the seeds before sowing. However, this may also damage the seeds. You could try it with one, sole seed. There is a traditional method:Press the seeds in the ground and cover them with low, dry leaves measuring 3 to 10 cm. After, burn the leaves and throw the hot seeds into cold water. The pericarp should break now. It’s also possible to crack the seeds with a nutcracker or vise, just be very careful. Let them soak overnight in water before sowing.
Photo: Forest and Kim Starr (CCA-3.0 Wikipedia)
