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candlenut essential oil on wooden background, Stock Photo

candlenut also known as kemiri, one of herbs that usually used for asian food as seasoning Stock Photo

Sambal Goreng Hati Kentang or Hot Spicy Liver and Potatoes, Indonesian Traditional Cuisine, Typically Served During Eid Al-Fitr Celebration with Ketupat. Served on Ceramic Bowl, Wooden Background Stock Photo

Candlenut or Kukui is a spice especially used in indonesian cooking Stock Photo

candlenut essential oil on wooden natural background Stock Photo

Kemiri fresh foods spices cooking ingredients agriculture organic healthy Stock Photo

Indonesian traditional spices such as jahe, ketumbar, lengkuas, pala, cengkeh, kayu manis, kunyit, kemiri, kencur. Stock Vector

Isolated various Herb and Spices Rempah Indonesian illustration Stock Vector

Sambal Goreng Hati Kentang or Hot Spicy Liver and Potatoes, Indonesian Traditional Cuisine, Typically Served During Eid Al Fitr Celebration with Ketupat. Stock Photo

Aleurites moluccanus or Indonesian Candlenuts called Kemiri, inside a smale plate, isolated in white background Stock Photo

Continuous one line drawing candlenut. Vegetable concept. Single line draw design vector graphic illustration. Stock Vector

fish head curry, singaporean cuisine Stock Photo

Candlenut or kukui fruit hanging on tree branch Stock Photo

Candlenut or Kukui is a spice especially used in indonesian cooking Stock Photo

Candlenut or kukui as one of the important ingredient for cooking in Indonesia Stock Photo

Candlenut or Kukui is a spice especially used in indonesian cooking Stock Photo

Candlenut or Kukui is a spice especially used in indonesian cooking Stock Photo

Sambal Goreng Hati (Ati) Kentang or Hot Spicy Liver and Potato, Indonesian Traditional Cuisine, Typically Served During Eid Al-Fitr Celebration with Ketupat or Lontong. Stock Photo

Indonesia Candlenut on wooden with isolated white background Stock Photo

Aleurites moluccanus or Indonesian Candlenuts called Kemiri, inside a smale plate, isolated in white background Stock Photo

Aleurites moluccanus, the candlenut, is a flowering tree in the spurge family, Euphorbiaceae, also known as candleberry, Indian walnut, kemiri, varnish tree, nuez de la India, godou, kukui nut tree Stock Photo

kukui vector set on white background Stock Vector

Dried Indonesian Candlenuts, or Kemiri, the seed of Aleurites moluccanus . On a wooden plate. Flat lay or top view Stock Photo

fish head curry, singaporean cuisine, on white background Stock Photo

candlenut essential oil on wooden natural background Stock Photo

Candlenut or Kukui is a spice especially used in indonesian cooking Stock Photo

Top View Sambal Goreng Hati (Ati) Kentang or Hot Spicy Liver and Potato, Indonesian Traditional Cuisine, Typically Served During Eid Al-Fitr Celebration with Ketupat or Lontong. Stock Photo

Candlenut or kukui as one of the important ingredient for cooking in Indonesia Stock Photo

Tandoori kulcha served in basket isolated on table top view of india and pakistani food Stock Photo

candlenut essential oil on wooden natural background Stock Photo

Candlenut or kukui as one of the important ingredient for cooking in Indonesia Stock Photo

Kemiri (hazelnut) are plants whose seeds are used as a source of oil and spices Stock Photo

Candlenut or aleurites moluccana on wood background. Stock Photo

String of Kukui nuts (Aleurites moluccana) from Hawaii Stock Photo

Kukui nut isolated on white. Hand drawn illustration of candleberry, Indian walnut, kemiri, varnish tree, nuez de la India, buah keras, or kukui. Organic healthy food. Digital art with splashes. Stock Illustration

Candlenut or kukui as one of the important ingredient for cooking in Indonesia Stock Photo

Candlenut or Kukui is a spice especially used in indonesian cooking Stock Photo

Candlenut or Kukui is a spice especially used in indonesian cooking Stock Photo

Kemiri, also known as candlenut or kukui nut, is a type of nut commonly used in Indonesian cuisine to make a paste called "bumbu kemiri" or simply "kemiri bumbu." This paste is a fundamental component Stock Photo

Kemiri, also known as candlenut or kukui nut, is a type of nut commonly used in Indonesian cuisine to make a paste called "bumbu kemiri" or simply "kemiri bumbu." This paste is a fundamental component Stock Photo

Heap of whole kukui nuts close up isolated on white background Stock Photo

Candlenut (Aleurites moluccana), is a plant whose seeds are used as a source of oil and spices. Stock Photo

Candlenut or Kukui is a spice especially used in indonesian cooking Stock Photo

Portrait of old woman cracking candlenuts. Harvesting candlenuts in the traditional way. MANGGARAI, EAST NUSA TENGGARA - Nov 03, 2023 Editorial Stock Photo

Heap of candlenut fruits, it is well known in Indonesia called as "kemiri" usuallybused as flavour or herb of cuisines Stock Photo

Kemiri sunan (Reutealis trisperma), a plant that has potential as a raw material for biodiesel Stock Photo

Dried Indonesian Candlenuts, or Kemiri, the seed of Aleurites moluccanus inside a transparant bowl, isolated in white background Stock Photo

Ayam Goreng Bumbu Kemiri or Indonesian Fried Hazelnut Chicken almost the same with Javanese Fried Chicken. The main ingredients if the spices is the Hazelnut Stock Photo

Vector illustration, kukui nut oil in a bottle, with kukui nut and green leaves, isolated on a white background. Stock Vector

Kemiri, close-up photo of kemiri, Dried Indonesian Candlenuts, Aleurites moluccanus in a bowl, Candlenuts are used as a source of oil and spices, indonesian spices Stock Photo

kukui vector set on white background Stock Vector

candlenut also known as kemiri, one of herbs that usually used for asian food as seasoning Stock Photo

Dried Indonesian Candlenuts, or Kemiri, the seed of Aleurites moluccanus inside a wooden bowl, isolated in white background Stock Photo

Candlenuts or Kemiri, often used in Indonesian cuisine. Isolated on white. Stock Photo

Sambal Goreng Ati Kentang, Indonesian cuisine, spicy cubed chicken liver and Potatoes garnish with kaffir lime leaf and red chili. Yellow background, text space Stock Photo

A handful of candlenut seeds are placed in a wooden bowl. Stock Photo

Top View Sambal Goreng Hati (Ati) Kentang or Hot Spicy Liver and Potato, Indonesian Traditional Cuisine, Typically Served During Eid Al-Fitr Celebration with Ketupat or Lontong. Served on Ceramic Plat Stock Photo

Candlenut (Aleurites moluccanus) or kukui herb isolated on white background Stock Photo

Detail texture of dried Candlenuts, or Kemiri, or the seed of Aleurites moluccanus Stock Photo

Pile of dried Indonesian Candlenuts, or Kemiri, the seed of Aleurites moluccanus Stock Photo

Selective focus candlenut or kemiri on a white background

Stock Photo

Candlenut seeds
kemiri
used as an additional ingredient in dishes to replace coconut milk.
For health, consumed to increase good cholesterol and reduce bad cholesterol. Stock Photo

Candlenut or kukui on white background Stock Photo

Candlenut or kemiri is a spice especially used in indonesian cooking. Isolated on white background Stock Photo

Background texture of dried Indonesian Candlenuts, or Kemiri, the seed of Aleurites moluccanus Stock Photo

Egg Sambal Stock Photo

Dried Indonesian Candlenuts, or Kemiri, isolated in white background. Stock Photo

Dried Indonesian Candlenuts, or Kemiri, isolated in white background. Stock Photo

Dried Indonesian Candlenuts, or Kemiri, isolated in white background. Stock Photo

Dried Indonesian Candlenuts, or Kemiri, isolated in white background. Stock Photo

A group of canndlenut or kemiri, on white background. Cancdlenut is one of the basic spices that are often used in Indonesian cuisine. Stock Photo

Candlenut or Kukui is a spice especially used in indonesian cooking Stock Photo

Kemiri, Dried Indonesian Candlenuts, Aleurites moluccanus in a bowl, Candlenuts are used as a source of oil and spices, indonesian spices Stock Photo

Heap of candlenut fruits, it's well known in Indonesia named kemiri, top view
Stock Photo

Heap of Candlenut or aleurites moluccana or Asian hazelnut. Also known as kemiri in Indonesia, one of the spice for Asian food Stock Photo

Aleurites moluccanus (candlenut, candleberry, Indian walnut, kemiri). The nut is appreciated in many cultures once cooked or toasted and commonly used in curries Stock Photo

Aleurites moluccanus (candlenut, candleberry, Indian walnut, kemiri). The nut is appreciated in many cultures once cooked or toasted and commonly used in curries Stock Photo

Aleurites moluccanus (candlenut, candleberry, Indian walnut, kemiri). The nut is appreciated in many cultures once cooked or toasted and commonly used in curries Stock Photo

Aleurites moluccanus (candlenut, candleberry, Indian walnut, kemiri). The nut is appreciated in many cultures once cooked or toasted and commonly used in curries Stock Photo

Aleurites moluccanus (candlenut, candleberry, Indian walnut, kemiri). The nut is appreciated in many cultures once cooked or toasted and commonly used in curries Stock Photo

Aleurites moluccanus (candlenut, candleberry, Indian walnut, kemiri). The nut is appreciated in many cultures once cooked or toasted and commonly used in curries Stock Photo

Aleurites moluccanus (candlenut, candleberry, Indian walnut, kemiri).
The nut is appreciated in many cultures once cooked or toasted and commonly used in curries Stock Photo

Top View Sambal Goreng Hati (Ati) Kentang or Hot Spicy Liver and Potato, Indonesian Traditional Cuisine, Typically Served During Eid Al-Fitr Celebration with Ketupat or Lontong. Served on Ceramic Bowl Stock Photo

Indonesian kitchen spice candlenut in a woman's hand Stock Photo

Sambal Goreng Hati Kentang or Hot Spicy Liver and Potatoes, Indonesian Traditional Cuisine, Typically Served During Eid Al-Fitr Celebration with Ketupat. Served on Ceramic Bowl, Wooden Background
Stock Photo

Photo image of candlenut or kemiri also known as candlenut is a versatile nut widely used in Indonesian cuisine. Isolated white background Stock Photo

Dried Indonesian Candlenuts, or Kemiri, the seed of Aleurites moluccanus . On a wooden plate. Flat lay or top view Stock Photo

Background texture of dried Indonesian Candlenuts, or Kemiri, the seed of Aleurites moluccanus . Flat lay or top view Stock Photo

empal goreng, a traditional food from indonesia made from daging sapi dicampur dengan bawang merah, bawang putih, kemiri, ketumbar, gula jawa, garam, gula pasir, dan asam jawa. Stock Photo

Candlenut for cooking spices on a white background Stock Photo

Hand drawn candlenut branch illustration Stock Vector

A pile of candlenuts that used as a spice in Southeast Asian cuisine and are also utilized for their oil in various cultural and medicinal applications.

Kemiri. Stock Photo

Sambal kering kentang is spicy crispy stick made from potatoes Stock Photo

Candlenut, is a plant whose seeds are used as a source of oil and spices. Stock Photo

Aleurites moluccanus, kemiri, candlenuts on a black background, Candlenuts are used as a cooking ingredient Stock Photo

Aleurites moluccanus, kemiri, candlenuts on a black background, Candlenuts are used as a cooking ingredient Stock Photo

Aleurites moluccanus, kemiri, candlenuts on a black background, Candlenuts are used as a cooking ingredient Stock Photo

Candlenut spice isolated on white background Stock Photo

the lush green Aleurites moluccanus tree Stock Photo

plants with dense leaves and kwras stems against a blue sky Stock Photo

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