Kemiri nuts 1kg

The taste of kemiri is slightly bitter. The nut is mainly used to bind (thicken) sauces.

Nice to prepare Indonesian dishes. It gives a unique flavor to the dishes.

How to use?
It is best to roast them golden brown before use (for example 10 minutes in an oven at 160 degrees), but that is not necessary. Chop into small pieces or crush in a mortar and then add them to your (Indian) stew. It makes sauces thicker and heartier. Kemiri has a greasy, nutty and slightly bitter taste. Airtight packaging can be stored for years. Ready-to-use kemiri paste is also available for large consumers.