Kukui

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Kukui

 

a 17th-century name for the German sloboda (tax-exempt settlement) in Moscow, evidently derived from the name of a nearby stream. The sloboda lay between the lauza River and the Kukui Stream.

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a tree that yields a good fibre Pau Mango tree (Mangifera indica) Tiwa Feo Feo: Candlenut tree (Aleurites moluccana); tiwa, ('Gathered 'gathered together' candlenuts') or Tiwa 'Ua Higo A kind of herb, an unidentified member of the Asteraceae, perhaps Emilia sonchifolia or Erechtites valerianifolia.
To the west, across the Alas, rises the mountainous rainforest of the National Park (GLNP), and to the east lies the Serbolangit Protection Forest, an area that has now been turned largely into candlenut gardens.
While in Gayo Lues an extensive form of swidden agriculture predominates, in Jambur Lak-Lak from the early 1980s villages began opening permanent candlenut agroforest gardens.
Spices 1995 1996 1997 1998 1999 - Papper 59,000 52,100 49,600 49,660 52,188 - Ginger 82,631 80,471 80,348 77,500 77,515 - Vanilla 2,030 2,051 2,035 2,045 2,102 - Cinnamon 37,334 39,445 36,927 39,210 41,208 - Cardamom 1,148 1,390 1,421 1,358 1,368 - Nutmeg 19,069 18,565 18,310 19,289 19,392 - Candlenut 71,240 78,613 51,434 69,776 68,255 - Citronella 590 586 530 518 524
Total - Papper 52,095 0 93 52,188 - Ginger 77,515 0 0 77,515 - Vanilla 2,069 0 33 2,102 - Cinnamon 41,208 0 9 41,208 - Cardamom 1,368 0 0 1,368 - Nutmeg 19,319 7 66 19,392 - Candlenut 68,255 0 0 68,255 - Citronella 520 0 4 524
I became convinced that I was on to a good thing when I had the Keju Percik (paneer satay drizzled with the flavourful percik sauce, a Kelantanese speciality made with candlenuts or Indian walnuts, garlic, dried chillies and red chillies) and the Masak Lemak Labu (braised pumpkin in chilli turmeric broth).
indicate that the nuts may not be candlenuts, but the poisonous seed of the Yellow Oleander," the Sydney Morning Herald quoted the food safety regulator as saying in a statement.
Indians use cashews and almonds while in Thailand people make extensive use of candlenuts and Brazilian peanuts in their distinctive and aromatic style of cooking.
INGREDIENTS 3/4 tsp black peppercorns 1/4 nutmeg, freshly grated 15g candlenuts, macadamias, cashews or roasted peanuts 1/2 tsp sesame seeds 30g shallots, roughly chopped 15g ginger, peeled and roughly chopped 20g galangal (or extra ginger), peeled and roughly chopped 7g fresh turmeric, peeled, or 1/2 tsp dried turmeric 11/2 fat lemongrass stalks, hard outer leaves removed and core chopped 3 large garlic cloves 1 medium-hot red chilli, deseeded and roughly chopped 2 red bird's-eye chillies, roughly chopped 1/2 tsp shrimp paste 11/2 tsp palm sugar 11/2 tbsp vegetable oil Juice of 1/4 lime METHOD Grind the peppercorns, nutmeg, nuts and sesame seeds to a fine powder in a spice grinder.
For the laksa: In a food processor, puree the lemongrass, garlic, turmeric, galangal, ginger, candlenuts, onion, chilies, and blachan.
3 candlenuts (optional, and if these can't be sourced macadamia nuts are a good substitute)
8 candlenuts (or macadamia nuts or blanched almonds)