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Candlenut Health Benefits

Candlenut is commonly use as a spice, Candlenut mainly grown for its seeds; which after being processed is often used in Indonesian and Malaysian cuisine. Candlenut is similar in taste and texture with macadamia, which also has similar oil content.


Candlenut also burnt and mixed with pasta and salt to create spices typical of Hawaii, called inamona.


The leaves and bark have been found to have antiviral and antibacterial properties, while the methanol extract of the leaves has hypolipidemic effects.


There are two types of protein in candlenut nut, the essential and nonessential amino acids. One function of the amino acid is an amino acid for growth as found in all tissues and form proteins and antibodies.


The round nuts are 4 to 6 centimetres in diameter. They have a hard shell covering which is green or brown in colour.


Inside the hard shell there is the whitish flesh or pulp. Single nuts grow on stout stalks.


The nuts contain one or two seeds. The candle nut is known as the Candleberry. This herb plants are often find in the tropical regions in the world.


The seed contains of oil which often used traditionally as the candle. The candle nut oil can be used to promote hair growth as well as its irritant oil.


In Malaysia, the pulped kernels and boiled leaves are used to cure fevers, headaches, swollen joints, flu, ulcers and gonorrhoea.


The tree bark is used for treating dysentery or diarrhoea in Java. In Hawaii, the flowers and the tree sap is used to cure oral candidiasis in children.


Candlenuts contain toxic substances like saponins and phorbol. Hence large quantities of these nuts should not be eaten raw which can otherwise cause side effects like nausea, violent vomiting and stomach cramps.


Due to this, one should not eat large amounts of raw Candlenuts. These nuts should ideally be cooked before consumption.

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