Candlenut (Aleurites moluccanus — kemiri in Indonesian) — a soft, waxy, oily nut that functions as both a THICKENER and an ENRICHER in Indonesian bumbu. Its role is structurally identical to a roux in French cooking — it provides body, smoothness, and a velvety texture to curries and sauces that would otherwise be thin and watery.
INDONESIAN CUISINE — DEEP EXTRACTION BATCH 10