Candlenut: Balanced the nut



Our skin and hair can be so sensitive sometimes. One set of ingredients dries it out too much, while another set makes it too oily. Frustrating, right?


Well, today, we’d like to introduce you to a tropical oil that strikes the perfect balance – candle oil.


Candlenut oil, also known as kukui nut oil, holds a special place in Marson Aroma. So we launched our popular Candlenut Oil. By popular demand, many more candlenut oil and kukui nut oil treasures followed.


But what exactly is candlenut oil?


Candlenut (also known as Aleurites Moluccanus), is actually a flowering tree in the genus Aleurites, belonging to the family Euphorbiaceae. The genus contains two species: A. moluccanus (L.) Willd and Aleurites rockinghamensis (Baill.) P.I.Forst. The plant is native to the Indo-Malaysia region. They are grown largely in the tropical and subtropical regions of the world, such as Malaysia, Indonesia, and Queensland, as well as some parts of Australia.


It is also commonly known as Indian walnut, Candleberry, Candlenut, Candlenut-tree, Kukui, Lumbangtree, Varnishtree, Bankul nut tree, Indonesian walnut, Kukui nut, Moluccan oil tree, Tallow tree, Buah Keras, Tung-nut, Otaheite walnut, Balucanat and Belgaum walnut. The genus name comes from the Greek word aleuron, meaning "floury", in reference to the white flour-like dusting present on juvenile leaves. The specific epithet refers to the Moluccas (aka Spice Islands), which are located in eastern Indonesia and are part of this tree's native habitat.


Candlenut or kukui nut oil is widely used to protect and repair damage to the hair and skin due to its regenerative benefits. You can use the oil by massaging it onto your scalp and leaving it on for a few hours before shampooing. You can do it routinely several times a week for better results.


Candlenut oil is toxic when eaten raw. However, the toxicity dissipates upon cooking. Our Candle Nut should always be cooked before use as a food and should never be eaten raw, as it contains alkaloids that are destroyed as part of the cooking process, making it safe to eat.




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