| Scientific Name | Aleurites moluccanus |
| Form | Whole nut, kernel, or oil extracted from the nut |
| Color (Exterior) | Pale brown or light tan |
| Shape | Round or slightly oval, somewhat resembling a macadamia nut |
| Size | 2-3 cm in diameter |
| Texture (Exterior) | Hard and smooth outer shell |
| Texture (Interior) | Soft, oily kernel when fresh; becomes harder when dried |
| Aroma | Mild, slightly nutty or earthy when fresh |
| Taste | Mildly bitter and nutty flavor; often used roasted or cooked to reduce bitterness |
| Oil Content | High in oil, commonly used for cooking and cosmetic purposes |
| Nutritional Value | Rich in fats, especially linoleic acid, and contains small amounts of protein, vitamins, and minerals |
| Water Content | Low, as the nut is primarily oily |
| Harvest Time | 3-5 years after planting, harvested once the fruits fall from the tree |
| Growing Regions | Grown in tropical regions like Southeast Asia, Polynesia, and parts of India |
| Temperature Tolerance | Thrives in warm tropical climates with temperatures between 24°C to 30°C (75°F to 86°F) |
| Shelf Life | Can be stored for several months when dried; oil can last up to 1 year when properly stored |
