Pangium

Pangium is a genus of flowering plants in the family Salicaceae. It contains a single described species, Pangium edule, native to tropical Southeast Asia. The tree is an evergreen that grows in lowland rainforest and often reaches substantial size in suitable habitat. The fruit is a fleshy berry containing a large, hard seed that is dark brown to black when mature.

The seeds of Pangium edule are notable for containing hydrogen cyanide–producing compounds. In raw form, they are highly toxic and can pose serious health risks if ingested. Traditional processing methods—such as extended soaking, fermentation, repeated washing, and thorough cooking or roasting—reduce toxin levels and permit safe use of the seed in cooking. The detoxified seed is commonly ground or powdered and used as a flavoring agent in certain regional cuisines.

Culinary and cultural uses vary by locality. In some Southeast Asian traditions, processed pangium seeds are used to prepare a souring agent or paste, and they may be incorporated into sauces and dishes in small quantities to impart aroma and acidity. Beyond culinary applications, the tree has local cultural and sometimes medicinal associations, reflecting its longstanding presence in regional practices.

Taxonomically, Pangium has been placed in the broader willow family (Salicaceae), with historical classifications that have shifted as plant taxonomy has evolved. The genus is small and primarily valued for its culturally specific culinary use, rather than widespread commercial agriculture.