CANDLENUT

Candlenut is a natural plant-derived seed that belongs to the Euphorbiaceae family and is botanically defined as the nut of the tree Aleurites moluccanus, commonly known as the candlenut tree.
Candlenut is harvested from the mature fruits of the tree, then dried and processed, and has historically been used both as a food ingredient (after proper treatment) and as a source of oil due to its high lipid content.
Candlenut is native to Southeast Asia and the Pacific region and is obtained from the mature fruits of the tree, which are harvested, dried, and processed depending on their intended use.

CAS Number: 8015-80-3

Synonyms: 8015-80-3, ALEURITES MOLUCCANA SEED OIL;Oils, candlenut

Candlenut, Indian walnut or, in Hawaii, kukui, is a tree in the spurge family Euphorbiaceae. 
Candlenut grows to about 30 m (98 ft) tall and produces drupe fruit.
First described by Carl Linnaeus in 1753, the species' origin is unclear due to its spread by humans, but it can be found in many tropical rainforests and gallery forests. 

Various parts of the plant have regional or cultural uses.
Candlenut is a natural plant-derived seed that belongs to the Euphorbiaceae family and is botanically defined as the nut of the tree Aleurites moluccanus, commonly known as the candlenut tree.
This high oil composition gives candlenut strong combustibility and rich emollient properties, which explain its traditional use as a natural candle material, cooking ingredient in certain cuisines, and raw material for cosmetic and industrial oils.

Candlenut tree grows to a height of up to 30 m (98 ft), with wide spreading or pendulous branches. 
The leaves are pale green, simple, and ovate or heart-shaped on mature shoots, but may be three-, five-, or seven-lobed on saplings.
They are up to 20 cm (8 in) long and 13 cm (5 in) wide and young leaves are densely clothed in rusty or cream stellate hairs. 

Petioles measure up to 12.5 cm (5 in) long and stipules about 5 mm (1⁄4 in).
The nut is characterized by an exceptionally high oil content, typically rich in unsaturated fatty acids, which gives candlenut its distinctive oily texture and functional versatility.
Because of this high lipid content, candlenut has historically been used as a natural source of fuel, where whole nuts were strung together and burned as candles, giving rise to its common name.

The oil extracted from candlenut has long been valued for its lubricating, emollient, and penetrating properties, making it suitable for traditional lighting, woodworking, and surface treatment applications.
Candlenut oil contains triglycerides rich in linoleic and oleic acids, which contribute to its fluidity and drying behavior.
Candlenut is used in certain Southeast Asian cuisines as a thickening and flavor-enhancing ingredient, but only after proper processing.

Raw candlenuts are mildly toxic due to the presence of irritating and laxative compounds, so they must be roasted or cooked before consumption to render them safe.
Once treated, they impart a creamy texture and nutty richness to sauces, curries, and spice pastes rather than a strong flavor of their own.
Beyond food use, candlenut and its oil are widely applied in cosmetic, pharmaceutical, and traditional medicinal preparations.

The oil is commonly used in skin and hair care products for its moisturizing properties and its ability to improve hair strength and shine.
Candlenut the combination of high oil content, natural origin, and multifunctional chemical composition makes candlenut an important natural material in culinary, cosmetic, and traditional industrial applications.

Cosmetics Ingredients Functions: SKIN CONDITIONING
Cosmetic Ingredient Review (CIR): ALEURITES MOLUCCANA SEED OIL (8015-80-3)
Indirect Additives used in Food Contact Substances: CANDLENUT OIL

Candlenut is the seed of the fruit produced by the candlenut tree (Aleurites moluccanus). 
The seed, seed oil, and kernel have sometimes been used as medicine.
While candlenuts resemble walnuts in appearance, candlenuts are extremely poisonous, even deadly, if they are eaten raw or undercooked. 

Candlenut contains various substances that might stimulate the bowels and cause sweating. 
Candlenut also contains toxic chemicals, such as cyanide.

Candlenut is a natural plant-derived seed that belongs to the Euphorbiaceae family and is botanically defined as the nut of the tropical tree Aleurites moluccanus, commonly referred to as the candlenut tree.
It is native to Southeast Asia, Melanesia, and the Pacific Islands, and the nuts are obtained from the mature fruits of the tree, which are harvested, dried, and processed according to their intended use.
The seed is distinguished by its exceptionally high oil content, often exceeding 60%, which largely determines its physical properties, traditional uses, and economic value.

This high lipid content has historically made candlenut an important source of natural fuel, as the nuts can be ignited and burned slowly, functioning as primitive candles when threaded on a wick.
The oil extracted from candlenut is rich in unsaturated fatty acids, particularly linoleic and oleic acids, which give it good fluidity, penetration ability, and semi-drying characteristics.
These properties have led to its long-standing use in lighting, wood finishing, lubrication, and surface treatment applications.

In culinary traditions, especially in Indonesian, Malaysian, and Polynesian cuisines, candlenut is used as a thickening and texture-enhancing ingredient rather than a flavoring agent.
Because raw candlenuts contain toxic and laxative compounds, including irritant proteins and phorbol ester–like substances, they must always be roasted or cooked before consumption.
Once properly processed, they contribute a creamy consistency and richness to sauces, curries, and spice pastes without imparting a strong nutty taste.

Beyond food applications, candlenut oil is widely used in cosmetics and personal care products due to its emollient, moisturizing, and conditioning properties.
Candlenut is traditionally applied to skin to improve softness and elasticity and to hair to enhance shine, strength, and manageability, particularly in tropical regions.
In folk medicine, candlenut preparations have been used for their laxative, anti-inflammatory, and soothing effects, although such uses require careful control due to potential toxicity.

Candlenut is valued for its combination of high oil yield, natural origin, and multifunctional chemical composition.
These characteristics make it an important natural resource with applications spanning traditional energy use, food processing, cosmetics, and artisanal and industrial oil-based products.

Uses:
Candlenut is widely used as a source of oil due to its exceptionally high lipid content, with the extracted oil applied in traditional lighting, surface finishing, and lubrication.
Historically, whole candlenuts were burned as natural candles by threading them on a wick, a practice that gave the nut its common name and reflects its strong combustibility.
In culinary applications, candlenut is used in several Southeast Asian and Pacific cuisines as a thickening and texture-enhancing ingredient in sauces, curries, and spice pastes.

Because raw candlenuts are toxic, they are always roasted or cooked before use, after which they contribute creaminess and body rather than a pronounced flavor.
Candlenut oil is widely used in cosmetic and personal care products, particularly in hair and skin formulations.
Candlenut functions as an emollient and conditioning agent, helping to moisturize skin, improve elasticity, and enhance hair strength, shine, and manageability.

In traditional medicine, candlenut and its oil have been used for their laxative, soothing, and anti-inflammatory properties, although such uses require careful preparation due to potential toxicity in raw form.
The oil is sometimes applied topically in folk remedies for skin and scalp care.

Candlenut oil also finds use in industrial and artisanal applications, including wood finishing, varnishes, soaps, and traditional paints, where its semi-drying oil characteristics are beneficial.
Candlenut is valued for its high oil yield, natural origin, and versatility, supporting applications across traditional energy use, food preparation, cosmetics, medicine, and oil-based industrial products.
Candlenut is primarily valued for its high oil content, which makes it an important raw material in a wide range of traditional and modern applications.

The oil extracted from candlenut has long been used as a natural fuel, with whole nuts historically burned as candles and the oil applied in lamps for lighting purposes.
In culinary use, candlenut plays a significant role in Southeast Asian and Pacific cuisines, where it is used as a thickening and texturizing agent in curries, sauces, and spice pastes.
After roasting or cooking to remove toxicity, it provides a creamy consistency and richness, helping to bind ingredients and enhance mouthfeel rather than contributing a strong flavor.

Candlenut oil is widely utilized in cosmetic and personal care formulations, particularly in hair care products such as oils, conditioners, and treatments.
Candlenut is known for its ability to nourish the scalp, improve hair strength, reduce breakage, and enhance shine, while also acting as a moisturizing and softening agent in skin-care products.
In traditional medicine and folk practices, candlenut preparations have been used as laxatives, anti-inflammatory agents, and soothing treatments for skin and scalp conditions.

These applications rely on controlled processing and dosage, as raw candlenut contains toxic compounds that can cause irritation or adverse effects.
Candlenut oil is also applied in industrial and artisanal uses, including wood finishing, varnishes, soaps, and traditional paints, where its semi-drying oil properties contribute to surface protection and durability.

Additionally, it has been used in lubrication and surface treatment of tools and materials in traditional crafts.
Candlenut is valued for its versatility, renewable nature, and high oil yield, supporting applications that span food processing, cosmetics, traditional medicine, energy, and oil-based industrial products.

Safety Profile:
Candlenut presents moderate health hazards primarily due to the toxic constituents present in the raw nut.
Unprocessed candlenuts contain irritating and laxative compounds, and ingestion of raw or undercooked nuts can cause gastrointestinal distress, including nausea, vomiting, abdominal cramps, and diarrhea.
Direct contact with raw candlenut or its fresh sap may cause skin and eye irritation, particularly in sensitive individuals, due to the presence of bioactive compounds typical of the Euphorbiaceae family.

Inhalation of dust or fumes generated during processing or roasting may also irritate the respiratory tract, leading to coughing or throat discomfort.
From a food safety perspective, candlenuts must always be roasted or cooked before consumption to deactivate toxic components and make them safe for culinary use.
Improper processing or excessive intake, even after cooking, may still lead to mild laxative effects.

Candlenut oil is generally considered safe for external use in cosmetics and hair-care products when properly refined, but it may cause allergic reactions or irritation in some individuals.
Patch testing is recommended before topical application, especially for sensitive skin.