The Candlenut (Aleurites moluccanus), is a flowering tree in the spurge family, Euphorbiaceae, also known as Candleberry, Indian walnut, Kemiri, Varnish tree or Kukui nut tree.

Its native range is impossible to establish precisely because of early spread by humans, and the tree is now distributed throughout the New and Old World tropics. It grows to a height of , with wide spreading or pendulous branches. The leaves are pale green, simple and ovate, or trilobed or rarely 5-lobed, with an acute apex, long. The nut is round, in diameter; the seed inside has a very hard seed coat and a high oil content, which allows its use as a candle (see below), hence its name.

Uses

The nut is often used cooked in Indonesian and Malaysian cuisine, where it is called kemiri in Indonesian or buah keras in Malay. On the island of Java in Indonesia, it is used to make a thick sauce that is eaten with vegetables and rice. Outside of Southeast Asia, macadamia nuts are sometimes substituted for candlenuts when they are not available, as they have a similarly high oil content and texture when pounded. The flavor, however, is quite different, as the candlenut is much more bitter. Because the nuts contains saponin and phorbol, they are mildly toxic when raw.

Several parts of the plant have been used in traditional medicine in most of the areas where it is native. The oil is an irritant and laxative and sometimes used like castor oil. It is also used as a hair stimulant or additive to hair treatment systems. The seed kernels have a laxative effect. In Japan its bark has been used on tumors. In Sumatra, pounded seeds, burned with charcoal, are applied around the navel for costiveness. In Malaya, the pulped kernels or boiled leaves are used in poultices for headache, fevers, ulcers, swollen joints, and gonorrhea. In Java, the bark is used for bloody diarrhea or dysentery. In Hawai i, the flowers and the sap at the top of the husk (when just removed from the branch) were used to treat e a (oral candidiasis) in children.

In Ancient Hawai i, the nuts, named kukui were burned to provide light. The nuts were strung in a row on a palm leaf midrib, lit one end, and burned one by one every 15 minutes or so. This led to their use as a measure of time. One could instruct someone to return home before the second nut burned out. Hawaiians also extracted the oil from the nut and burned it in a stone oil lamp called a kukui hele po (light, darkness goes) with a wick made of kapa cloth.

Candle nuts are also roasted and mixed into a paste with salt to form a Hawaiian condiment known as inamona. Inamona is a key ingredient in traditional Hawaiian poke. It is the state tree of Hawai i.