By Indonesia Gastronomy Network
in association with Negeri Rempah Foundation
Candlenuts (2015-09-27/2015-09-27) by Cahyadi Putra (Negeri Rempah Foundation)Indonesia Gastronomy Network
Indonesia has become one of the countries that adds candlenut in some dishes. In other countries, it is also being known as 'candleberry' or 'indian walnut'.
The tree can grow up to 40 meters high.
The candlenut tree is a versatile species because apart from the seeds, its leaves and stems can also be used.
The drying process is still relatively simple.
Candlenut is dried under sunlight for 3 days before the peeling process.
Farmers must be careful to crack the candlenuts to make sure the inside part does not break.
Candlenut is round fruit, yellowish white, 5 cm in diameter.
In raw condition, it contains a small amount of toxins which can cause nausea and vomit. Candlenut must be roasted before using it so the toxins can be broken down.
Candlenuts contain a lot of oil.
It is the main reason why they must be stored in a closed room or at a cold temperature (in freezer), so it can be preserved for a long time.
In Gorontalo, candlenut becomes one of the essential spice.
Gorontalo has a variety of culinary delights that are as delicious as those from other regions in Indonesia, such as Binte Biluhuta, Iloni Chicken, Sayur Putunggo, and others. Gorontalo people use lots of spices in their food.
Candlenut is also commonly added to savory food.
Candlenut (with garlic and onion) is the essential ingredient to make Indonesian spice blends. Candlenut is commonly added to dishes with coconut milk, such as curries. It also helps softening the texture of meat.
Candlenut acts as a laxative agent.
It can treat several diseases, such as headaches, constipation, dysentery, and fever.
Text:
Cahyadi Putra
Image and Design:
Cahyadi Putra (layouter and photographer), Kumoratih Kushardjanto (photographer)
This exhibition is part of Indonesia Gastronomy Network, in association with Google Arts & Culture and Negeri Rempah Foundation.
