keluwak

Keluwak, also known as buah keluak or kepayang, refers to the seeds of Pangium edule, a tropical tree native to Indonesia and the Malay Peninsula. The tree bears large fruits that contain one or more seeds enclosed in a fleshy aril. The seeds are valued for their dark, glossy kernel, which is used to make a savory paste.

Fresh keluwak seeds contain potent cyanogenic compounds and are toxic; traditional processing detoxifies them. Methods vary but commonly involve fermentation and alkaline treatment, such as soaking followed by cooking, to reduce toxin levels. Only fully processed kernels are used in cooking.

Culinary use: The processed seeds are ground into a thick paste or used whole to flavor dishes. Keluwak paste is a hallmark of Peranakan and Malay cuisine, especially in ayam buah keluak, a dish of chicken cooked with keluak paste and sometimes other ingredients like mushrooms and prawns. The flavor is earthy, nutty, and slightly bitter, with a distinctive aroma.

Regional usage: Keluwak is most associated with Indonesia, Malaysia, and Singapore, where it appears in traditional recipes and modern fusion dishes. Market products may be sold as paste, powder, or whole kernels that have undergone detoxification.

Safety and regulation: Because of cyanide toxins, improper processing can be dangerous. Reputable producers follow established detoxification methods, and consumers should rely on properly prepared products from trusted sources.