Pangium

{{Short description|Genus of trees}} {{Use dmy dates|date=April 2020}} {{stack begin}} {{Speciesbox |image= Pangium_edule_Blanco2.391.jpg |image_caption = Plate from book: ''Flora de Filipinas'' |status = LC |status_system = IUCN3.1 |status_ref = <ref name="IUCN">{{cite iucn |author1=IUCN SSC Global Tree Specialist Group |author2=Botanic Gardens Conservation International (BGCI). |year=2021 |title=''Pangium edule'' |volume=2021 |article-number=e.T143874361A192377449 |doi=10.2305/IUCN.UK.2021-1.RLTS.T143874361A192377449.en |access-date=22 June 2025}}</ref> |genus = Pangium |parent_authority = Reinw. |species = edule |authority = Reinw.<ref>{{cite book |title=Sylloge Plantarum Novarum Itemque Minus Cognitarum a Praestantissimis Botanicis adhuc Viventibus Collecta et a Societate Regia Botanica Ratisbonensi Edita |volume=2 |page=12 |year=1828 |url=https://www.biodiversitylibrary.org/page/49651221 |location=Regensburg |publisher=C.E. Brenck }}</ref> |synonyms= *''Hydnocarpus edulis'' {{small|(Reinw.) Peterm.}} *''Hydnocarpus polyandrus'' {{small|Blanco}} *''Pangium ceramense'' {{small|Teijsm. & Binn. ex Slooten}} *''Pangium naumannii'' {{small|Warb.}} *''Pangium rumphii'' {{small|Voigt}}

|synonyms_ref = <ref name="POWO">{{cite web |url=https://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:111972-1 |title=''Pangium edule'' REinw. |website=Plants of the World Online |publisher=Board of Trustees of the Royal Botanic Gardens, Kew |year=2025 |access-date=22 June 2025}}</ref> }}

{{nutritional value | name=Rowal (''Pangium edule''), raw | kJ=462 | protein=2.3 g | fat=2 g | carbs=23.9 g | fiber=6.2 g | sugars=14.1 g | calcium_mg=15 | iron_mg=2.2 | magnesium_mg=32 | phosphorus_mg=52 | potassium_mg=151 | sodium_mg=4 | zinc_mg=0.43 | manganese_mg=0.155 | vitC_mg=25.8 | vitA_ug=19 | betacarotene_ug=230 | source_usda = 1 | note=[https://web.archive.org/web/20160309084033/https://ndb.nal.usda.gov/ndb/search/list?qlookup=09428&format=Full Link to USDA Database entry] }} {{stack end}}

'''''Pangium''''' is a genus in the family Achariaceae containing the sole species '''''Pangium edule''''', a tall tree native to the mangrove swamps of Southeast Asia (Indonesia and Papua New Guinea<ref name="Conn">{{cite web|vauthors=Conn B, Damas K |title=''Pangium edule Reinw.''|publisher=National Herbarium of New South Wales, and Papua New Guinea National Herbarium|url=http://www.pngplants.org/PNGtrees/TreeDescriptions/Pangium_edule_Reinw.html|access-date=15 October 2009}}</ref>). It produces a large poisonous fruit (the "football fruit" or '''pangi''')<ref name=":1">{{Cite book |title=The Complete Guide to Edible Wild Plants |publisher=Skyhorse Publishing |author=United States Department of the Army |year=2009 |isbn=978-1-60239-692-0 |location=New York |page=134 |language=en-US |oclc=277203364}}</ref> which can be made edible by fermentation. It is dioecious, with male and female flowers produced on separate individuals.<ref>{{cite journal |doi=10.3732/ajb.1400196|title=The relative and absolute frequencies of angiosperm sexual systems: Dioecy, monoecy, gynodioecy, and an updated online database|year=2014|last1=Renner|first1=Susanne S.|journal=American Journal of Botany|volume=101|issue=10|pages=1588–1596|pmid=25326608|doi-access=free}}</ref>

The taxonomy of the tree is uncertain, and it may also be classed in the Flacourtiaceae<ref name="Conn"/> or the Violales.

==Description== The tree can reach {{Convert|18|m|abbr=off}} in height. The leaves are heart-shaped. The brownish fruit grows in clusters and is shaped like a pear.<ref name=":1" />

==Cultivation== The tree requires many years to mature, and the seeds are therefore most frequently harvested from wild trees, as it is not economically feasible to cultivate.<ref>{{cite journal|vauthors=Andarwulan N, Fardiaz D, Wattimena GA, Shetty K |title=Antioxidant activity associated with lipid and phenolic mobilization during seed germination of ''Pangium edule'' Reinw.|journal=Journal of Agricultural and Food Chemistry|year=1999|volume=47|issue=8|pages=3158–3163|doi=10.1021/jf981287a|pmid=10552624 |bibcode=1999JAFC...47.3158A }}</ref> Although poisonous to humans, the seeds of the tree form part of the natural diet of the babirusa (''Babyroussa babyrussa'').<ref>{{cite book|vauthors=Leus K, Morgan CA, Dierenfeld ES |year=2001|chapter=Nutrition|title=Babirusa (''Babyrousa babyrussa'') Husbandry Manual|editor=Fischer M|publisher=American Association of Zoos and Aquariums}}</ref>

== Uses == [[File:Pangium edule seeds.JPG|thumb|left|Seeds used as spice in Indonesian cooking (rawon beef stew)]] The fresh fruit and seeds contain hydrogen cyanide, and are thus deadly poisonous if consumed without prior preparation.<ref>{{cite journal|author=Treub M|title=Sur la localisation, le transport, et le rôle de l'acide cyanhydrique dans le ''Pangium edule''|journal=Ann Jardin Bot Buitenzorg|year=1896|volume=xiii|page=1|language=fr}}</ref><ref>{{cite book|author=Greshoff M|title=Distribution of prussic acid in the vegetable kingdom |year=1906|page=138 }}</ref><ref>{{cite journal|author=Willaman JJ|title=The estimation of hydrocyanic acid and the probable form in which it occurs in ''Sorghum vulgare''|journal=J Biol Chem|year=1917|volume=29|issue=1|pages=25–36|doi=10.1016/S0021-9258(18)86804-1|doi-access=free}}</ref> The seeds are first boiled and then buried in ash, banana leaves and earth for forty days,<ref>{{cite web|author=Chia CC|title=Buah Keluak|url=http://pachome1.pacific.net.sg/~ccchia/pict31.html|access-date=15 October 2009|archive-url=https://archive.today/20120630214907/http://pachome1.pacific.net.sg/~ccchia/pict31.html|archive-date=30 June 2012}}</ref> during which time they turn from a creamy white colour to dark brown or black.<ref>{{cite web|url=http://www.nparks.gov.sg/blogs/garden_voices/index.php/2007/01/11/buah-keluak/|author=Wong WH|title=Buah Keluak|publisher=National Parks|date=11 January 2007|access-date=15 October 2009|archive-date=9 December 2009|archive-url=https://web.archive.org/web/20091209035148/http://www.nparks.gov.sg/blogs/garden_voices/index.php/2007/01/11/buah-keluak}}</ref> The method relies on the fact that the hydrogen cyanide released by the boiling and fermentation is water-soluble and easily washed out.

The kernels may be ground up to form a thick black gravy called {{lang|jv|rawon|italic=no}}. Popular dishes include {{lang|jv|nasi rawon|italic=yes}}, beef stew in {{lang|jv|keluwek|italic=yes}} paste, popular in East and Central Java,<ref>{{cite web|author=Nyonya Rumah|title=Nasi Rawon Komplet|publisher=kompas.com|url=http://female.kompas.com/read/2012/07/24/1259061/Nasi.Rawon.Komplet|language=id|date=24 July 2012  |access-date=24 July 2013}}</ref> and {{lang|jv|sambal rawon|italic=yes}}, rawon stew made with beef or chicken, also made in East Java.<ref>{{cite web|title=Tarry, Tarry Night|date=22 May 2007|url=http://eatingasia.typepad.com/eatingasia/2007/05/tarry_tarry_nig.html|access-date=15 October 2009}}</ref> In West Java and Jakarta, {{lang|jv|gabus pucung|italic=yes}}, snakehead fish in {{lang|jv|pucung|italic=yes}} paste soup, is a popular traditional dish in Betawi cuisine.<ref>{{Cite web|last=Media|first=Kompas Cyber|title=Jakarta Ulang Tahun, Yuk Coba 5 Kuliner Betawi Langka Ini Halaman all|url=https://travel.kompas.com/read/2019/06/23/090800027/jakarta-ulang-tahun-yuk-coba-5-kuliner-betawi-langka-ini|access-date=2020-07-01|website=KOMPAS.com|date=23 June 2019|language=id}}</ref> The Toraja dish {{lang|sda|pammarrasan|italic=yes}} (black spice with fish or meat, also sometimes with vegetables) uses the black {{lang|sda|keluak|italic=yes}} powder.{{Citation needed|date=October 2010}} In Singapore and Malaysia, the seeds are best known as an essential ingredient in ''ayam'' (chicken) or ''babi'' (pork) {{lang|mbf|buah keluak|italic=yes}},<ref>{{cite web|author=Ng L|title=Ayam/Pork Buah Keluak|url=https://lilyng2000.blogspot.com/2007/09/ayampork-buah-keluak.html|date=29 October 2007}}</ref><ref>{{cite web|author=Chia CC|title=Ayam/Babi Buah Keluak|url=http://pachome1.pacific.net.sg/~ccchia/recipe03.html|access-date=15 October 2009|archive-url=https://archive.today/20120630214850/http://pachome1.pacific.net.sg/~ccchia/recipe03.html|archive-date=30 June 2012}}</ref> a mainstay of Peranakan cuisine. The Dusun tribe of Borneo use this pounded kernel as main ingredient for making local signature dish called {{lang|dtp|bosou|italic=yes}},<ref name=":0">{{Cite web|url=http://eprints.ums.edu.my/13234/1/ub0000000637.pdf|title=Bosou - Makanan tradisi masyarakat Dusun Sabah|last=Lajius|first=Leolerry|date=April 2014|website=Universiti Malaysia Sabah|access-date=23 February 2018}}</ref> 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. Many sellers in the Tomohon traditional market sell the leaves.

=== Nutrition === The edible portions of the plant are an excellent source of vitamin C and high in iron.

== References == {{Reflist|30em}}

Category:Achariaceae Category:Achariaceae genera Category:Monotypic Malpighiales genera Category:Flora of Malesia Category:Flora of Papuasia Category:Flora of Vanuatu Category:Edible nuts and seeds Category:Dioecious plants Category:Taxa named by Caspar Georg Carl Reinwardt