Petai

Common Name(s):

Scientific Name:

Its green, twisted pods grow in bunches at the end of branches of tall trees with sparse canopies.

Found in forests ranging from Borneo to upper Myanmar and northeast India (Assam).

Seasonal, though planted as a shade tree and nitrogen fixer for farmed soil, so essentially available year-round.

It contains similar compounds as durian and garlic, giving it a pungent scent and flavor.

The seeds are eaten both raw or cooked, occasionally roasted whole over open flame. It is often served with sambals and in spicy preparations.

Fermented into a miso and served with pureed eggplant in a dumpling made from a type of taro called 'keladi telur'.