Before Kenari becomes the creamy, buttery nut people eat, it passes through several stages from fruit to shell, testa and edible nut. Here's how the journey works.
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Learn about Kenari — from its forest origin to its food, nutrition, processing and possibilities.
Kenari is a distinctive forest nut from Eastern Indonesia, but understanding Kenari involves more than knowing what the nut looks and tastes like.
The Kenari Knowledge hub brings together Kawanasi's information about Kenari, from its botanical identity and forest origin to its journey from fruit to edible kernel, nutritional characteristics, processing, applications and development for international markets.
Explore the topics below to discover Kenari from different perspectives.
Explore our News & Tips and #SignifiKenari updates as well.
Kenari is the Indonesian and English name for Canarium indicum L., synonymous with Canarium amboinense Hoch., a distinctive forest nut native to Eastern Indonesia.
The name Canarium is the Latinized botanical name derived from kenari, the Indonesian name for the tree and its edible nut. Kenari has a naturally creamy, buttery character and has long been enjoyed by local communities in the region.
Kenari Nuts are native to Eastern Indonesia, where Kenari trees grow naturally in forest environments.
For generations, local communities have known and harvested Kenari from these forests. Today, Kawanasi works to develop Kenari as a valuable food resource while creating opportunities for the people connected to where it grows.
Kenari Nuts are associated with Canarium indicum L., synonymous with Canarium amboinense Hoch.
Canarium is the botanical genus to which Kenari belongs. The genus includes several different species found across tropical regions, while Eastern Indonesia is the epicentre of this genus.
No. Kenari and Pili are different nuts from different species.
Kenari is associated with Canarium indicum L., synonymous with Canarium amboinense Hoch., while Pili is Canarium ovatum.
They belong to the same botanical genus, Canarium, but they are not the same species or the same nut.
Kenari brings together nutrition, forest and people in a way that is uncommon among nuts.
Kenari is naturally rich in healthy fats, protein, amino acids and minerals, including magnesium. It grows naturally in the forests of Eastern Indonesia, where local communities have long known and harvested it.
By developing Kenari as a valuable food resource, we aim to create greater economic value for local communities while supporting the forests where it grows. This connection between a distinctive food, the people who know it and the forests where it grows is part of what makes Kenari special.
Kenari Nuts have a naturally creamy, buttery and rich character, with a distinctive texture.
They can be enjoyed on their own or used as an ingredient in different culinary applications, where their characteristic flavor works across both sweet and savory foods.
Kenari begins as a fruit harvested from the tree. The fruit then goes through several post-harvest stages before the edible kernel is obtained.
The progression can be understood as:
Kenari Fruit → Kenari In Shell → Kenari In Testa → Kenari Nut
Drying, shelling and careful post-harvest handling are important in producing a stable, high-quality kernel.
Kenari Nuts can be enjoyed as a snack or used as an ingredient in a wide range of food applications.
Their creamy and buttery character makes them suitable for snacks, confectionery, bakery, spreads, nut-based products and other food applications. Kawanasi and East Forest continue to explore ways to bring Kenari into new food applications.
Before Kenari becomes the creamy, buttery nut people eat, it passes through several stages from fruit to shell, testa and edible nut. Here's how the journey works.
Read More