Petai (stink bean)

Parkia speciosa

legume

Tender green seeds with a strong, sulfurous taste, stir-fried in sambal with shrimp.

Origin

Southeast Asia (Malaysia, Indonesia, Thailand)

Season (United States)

all year round

Preparation

The pod is opened and the seeds taken out and peeled of their thin skin; raw as a side, or stir-fried for two to three minutes. Soaking, sprouting or sourdough bring its phytates down — and release the zinc and iron they were holding.

Molecules

GOS (galacto-oligosaccharides) · ProteinIn small amounts, not counted Folates (B9) · Insoluble fibersWhat slows things down Phytates

Did you know?

It is nicknamed “stink bean”: its smell turns up in the urine for a day.