Kulim (garlic tree)

Scorodocarpus borneensis

nuts & seeds

Fruits and seeds of a tall tree with a strong garlic taste, pounded into curries or roasted.

Origin

Borneo and the Malay Peninsula

Season (United States)

all year round

Preparation

The seeds are pounded raw and cooked in the curry, or roasted for a few minutes; one or two are enough.

Molecules

In small amounts, not counted Allium sulfur compounds · Magnesium · Insoluble fibers · Protein

Did you know?

Even its bark smells of garlic: it is called the forest's garlic tree.