We use cookies to deliver content, ads and social media features pertinent to you. We may share the information of your use of our site with advertising and analytics partners who may combine it with other information that you've provided for a more engaging experience. Click here for Privacy and PDPA Notices.
The tree is large and evergreen. Fresh kulim nut is bright green to brown, and requires drying before consumption.
HABITAT
Widely available in the jungles of Thailand, Malaysia, and Indonesia.
SEASON
The harvest often coincides with the Malaysian durian season, around May-August, though technically fruits year-round. The fruits fall when the weather turns from rainy to sunny, as the flowers bloom.
TASTE/AROMA
Similar to garlic, though sharper. Some also liken the scent to truffles.
COMMON USE
After drying for about ten days, it can be stored for an extended amount of time. Used by some Orang Asli communities as a flavoring agent for cooking, much like garlic.
USE IN DEWAKAN
Kulim is processed to become kulim oil, adding a fragrant flavor to various dishes.
SOURCES
Hosnan, M. A. (2022). Buah Kulim — Kenali Dia. Anim Agro Technology.
