- New
Kemiri Nuts 100g North South
- 54153
Kemiri Nuts is the Indonesian name for the nuts also known as Candlenuts, Buah Keras (Malaysia), Lumbang (Philippines) and Kukui Nuts (Hawaii).
These nuts are an important ingredient in specialty dishes throughout South and Southeast Asia, as well as Polynesia.
They are especially used in curries, satay sauces, stews and sambal. Kemiri nuts are also added to chili pastes to make them thicker and creamier.
The nuts must be cooked before use, as they are slightly toxic in raw form.
When roasted or boiled, Kemiri nuts lose their toxicity, giving a pleasant, nutty, almond-like flavor with a slightly bitter aftertaste.
After they are roasted in a pan, they can be ground into a paste or finely grated and added to sauces, where they contribute a creamy texture.
A popular way is to roast the chopped nuts in a pan until brown, then add the roasted pieces to curries, satay sauces or as a sprinkle on top of rice dishes.
In most Southeast Asian cuisines, the nuts are chopped or pounded and added to a chili paste, which is then sautéed in oil until cooked.
Try them in your next recipe and discover how kemiri nuts can add authentic Asian depth to your dishes.
kr 40.00
Tax included
Produktspecifikationer
Data sheet
- Oprindelsesland
- Indonesien
- Lager Roholmsvej 17L
- 0
- Butik Noerre Voldgade
- 0
- Butik Torvehallerne
- 0
- Butik Godthåbsvej
- 0
- Brands
- North South
- Kolli
- 25,000000
- Opbevaring
- Køligt efter åbning, 90 dage.
- Netto vægt
- 100
- Netto enhed
- g
- Gross weight (g)
- 106
- Width
- 150
- Height
- 190
- Length
- 30
- Kasse bredde (mm)
- 245
- Kasse højde (mm)
- 150
- Kasse længde (mm)
- 305
- Kasse nettovægt (g)
- 2500
- Kasse bruttevægt (g)
- 3000
- Kolli pr. pallelag
- 12
- Pallelag pr. palle
- 7
Næringsindhold
- Næringsindhold pr. g/ml
- NA
- Energy (kj-kcal)
- NA
- Fat (g)
- NA
- Saturated fats (g)
- NA
- Kulhydrag (g)
- NA
- Heraf sukkerarter (g)
- NA
- Protein (g)
- NA
- Salt (g)
- NA
Ingredienser
Ingredienser: Kemiri NØDDER (Aleurites moluccanus).
Advarsel: Produktet skal varmes inden servering.
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Kemiri Nuts is the Indonesian name for the nuts also known as Candlenuts, Buah Keras (Malaysia), Lumbang (Philippines) and Kukui Nuts (Hawaii).
These nuts are an important ingredient in specialty dishes throughout South and Southeast Asia, as well as Polynesia.
They are especially used in curries, satay sauces, stews and sambal. Kemiri nuts are also added to chili pastes to make them thicker and creamier.
The nuts must be cooked before use, as they are slightly toxic in raw form.
When roasted or boiled, Kemiri nuts lose their toxicity, giving a pleasant, nutty, almond-like flavor with a slightly bitter aftertaste.
After they are roasted in a pan, they can be ground into a paste or finely grated and added to sauces, where they contribute a creamy texture.
A popular way is to roast the chopped nuts in a pan until brown, then add the roasted pieces to curries, satay sauces or as a sprinkle on top of rice dishes.
In most Southeast Asian cuisines, the nuts are chopped or pounded and added to a chili paste, which is then sautéed in oil until cooked.
Try them in your next recipe and discover how kemiri nuts can add authentic Asian depth to your dishes.