Buah petai or scientifically name Parkia speciosa can be eaten either raw or cooked. It is important ingredient in Malay cuisine such as in sambal.
There the odorous or stinking seeds also can be roasted and fried after sun, drying and storage, or else cooked in sauce and curries, more as a condiment.
Parkia speciosa indigenous to Southeast Asia, where it can be found in cultivated plantation.
To pluck the petai, the collector climbed the 20-30 meter tall petai trees to reach the ripening pods.
Petai is rich in iron and can be remedy for anemia. Its vitamin B6 content can also control glucoses levels. Furthermore, as it is high in potassium and low in salt, it is a good dish for people with high blood pressure.
The Malay treatment for diabetes is to consume the bitter bean seed of the petai. The bean also were said to be good treatment for obesity.
Buah petai
