Peeled, sun-dried candlenut kernels (kemiri putih kupas) — shells removed, ready-to-grind. Foundational thickener and flavor base in Indonesian, Malaysian, and Filipino cuisine — also pressed for traditional skincare and hair-oil production.
Harvested from family-owned plots at 600–900 m elevation, hand-sorted, then sun-dried on bamboo tampah for 14 days. Shells cracked open and kernels carefully separated before final drying — no bleaching, no chemical treatment.
Every batch of peeled kernels is tested with a Smart Grain meter — verified at ≤8% moisture before packing. This keeps kernels fresh through 18–35 days of sea transit to your destination port.
Video: Smart Grain moisture meter · Candlenut kernels · Tasikmalaya, West Java
Each batch begins with hand-cracked shells — the natural way. Kernels are then sorted by size, sun-dried, and lightly polished before final airtight packing. The result is a clean, creamy-white kernel that grinds smoothly into the base of Indonesian rendang, Malaysian laksa, or Filipino kare-kare.
No bleach. No mechanical drying. Just sun, tampah, and a family farm that has been doing this for over a decade.
Every shipment passes through a 5-stage QC: harvest → hand-sort → sun-dry → grade → sealed pack. Moisture is verified at ≤8% before bagging, ensuring no rancidity during 18–35 day transit.
FOB Tanjung Priok or Surabaya is our default term Container loads typically ship 14–21 days from PO confirmation.
