The fermented seed of the kepayang tree (Pangium edule); raw it is toxic with hydrogen cyanide, but boiled and buried it turns black, oily and deeply nutty — the dark heart of rawon and gabus pucung.
Where it comes from
Indonesia and Malaysia
In the kitchen
Ground into the black gravy of rawon, gabus pucung and Makassar konro; prized for its bittersweet, truffle-like depth.
Nutrition (per 100g)
~250kcalCal
~4.0gProtein
~22.0gFat
~9.0gCarbs
~3.0gFiber
AI-estimated; model and run unavailable.