A hard oily cream-colored nuts used to flavor and thicken Indonesian and Malaysian curries. The shape is similar to macadamia nuts but have drier texture. The name arises because the nuts, when threaded on the mid-rib of a palm leaf, are used as a primitive candle. When roasted and ground, they are used not only to thicken but also to enrich curries and sauces. They should be stored in the freezer to prevent them becoming rancid. Candlenuts should not be eaten raw as the oil is thought to be toxic. They are quite safe once cooked.