What to use instead of candlenut
Quick answer
The closest option is Macadamia, rated good. Macadamia thickens and enriches a spice paste in the same way, with a slightly sweeter, less bitter flavour. In a bumbu or rempah the difference is hard to find.
It will not do for: ʻInamona, where the roasted candlenut flavour is the condiment; Cooking for someone with a tree-nut allergy, who should check macadamia separately.
All recorded options
Ranked by suitability. Ratios are given only where they are defensible, and always with their basis — by weight or by volume — because spice densities differ.
Macadamia
Good matchUse: 1× by weight — Weight for weight; the two kernels are similarly oily.
Macadamia thickens and enriches a spice paste in the same way, with a slightly sweeter, less bitter flavour. In a bumbu or rempah the difference is hard to find.
| Flavour | Aroma | Colour | Heat |
|---|---|---|---|
| close | close | close | n/a |
Works for
- Bumbu and rempah
- Curries and soups thickened with the paste
Does not work for
- ʻInamona, where the roasted candlenut flavour is the condiment
- Cooking for someone with a tree-nut allergy, who should check macadamia separately