Pangium

[8] Although poisonous to humans, the seeds of the tree form part of the natural diet of the babirusa (Babyroussa babyrussa).[10][11][12] The seeds are first boiled and then buried in ash, banana leaves and earth for forty days,[13] during which time they turn from a creamy white colour to dark brown or black.[citation needed] In Singapore and Malaysia, the seeds are best known as an essential ingredient in ayam (chicken) or babi (pork) buah keluak,[18][19] a mainstay of Peranakan cuisine.The Dusun tribe of Borneo use this pounded kernel as main ingredient for making local signature dish called bosou,[20] a sour fermented fish.People of the Minahasa tribe in North Sulawesi use the young leaves as a vegetable, slicing them small, then cooking them with herbs and pork fat or meat inside bamboo.
Seeds used as spice in Indonesian cooking ( rawon beef stew)
Conservation statusLeast ConcernIUCN 3.1Scientific classificationPlantaeTracheophytesAngiospermsEudicotsRosidsMalpighialesAchariaceaeBinomial nameEnergyCarbohydratesSugarsDietary fiberProteinVitaminsVitamin A equiv.beta-CaroteneVitamin CMineralsMagnesiumPotassiumSodiumthe National AcademiesIndonesiaPapua New GuineadioeciousFlacourtiaceaeViolalesleavesbabirusaIndonesianhydrogen cyanidenasi rawonsnakehead fishBetawi cuisineTorajaSingaporeMalaysiaPeranakan cuisineBorneoMinahasaTomohonIUCN Red List of Threatened SpeciesUnited States Food and Drug AdministrationUnited States Department of the ArmySkyhorse PublishingWikidataWikispeciesEcocropiNaturalistOpen Tree of LifePlant ListTropicos