Candlenut is the oily seed of the Aleurites moluccanus tree, used ground as a thickener and flavor base in Southeast Asian and Pacific cooking. Believed native to the Indo-Pacific region, the tree has been spread and cultivated across Southeast Asia and the Pacific Islands for centuries, with major sources today in Indonesia, Malaysia, and Hawaii. Ground candlenuts are a common base ingredient in Indonesian dishes such as rendang, and appear in Malaysian and Thai curries and sauces, where their oil content gives a smooth, creamy body. Their flavor is rich, nutty, and slightly bitter, and pairs well with coconut milk, lemongrass, ginger, turmeric, and chili. Raw candlenuts are mildly toxic and should always be cooked before eating.