The Serumpun Codex · Fruits, nuts, seeds and fungi

Buah keluak

The seed of the kepayang tree, poisonous until it is washed, soaked, roasted or fermented.

The entry

A hand-coloured botanical plate of Pangium edule: a leafy branch with purple flowers and young fruit, a cut fruit full of seeds, and the seed drawn whole and in section.
Pangium edule, the tree of buah keluak.
Name
Buah keluak
Other names
Kepayang; kepayang lenga, kepayang papan, kepayang bubur (Sarawak)
Scientific name
Pangium edule Reinw.
What it is
The seed of the kepayang tree, poisonous until it is washed, soaked, roasted or fermented.
Knowledge from
Village growers across Sabah and Sarawak.
How it is used
Every part holds hydrocyanic acid; the seeds must be washed, soaked, roasted or fermented. In Sarawak the oil cooks and preserves fish and meat.
Season and place
Grows wild or semi-cultivated in primary and secondary forest, also along riverbanks, mostly below 300 m. Sarawak herbarium specimens include Kuching, Samarahan, Serian, Sri Aman, Miri, Niah, Belaga, Ulu Kapit and Ulu Sungai Melinau. Across its range it fruits one to four times a year, apparently mostly at the start of the rainy season.
Conservation status
Least Concern on the IUCN Red List (2021 assessment).
Codex Alimentarius
No Codex standard
Medicinal knowledge
Held privately by the community
Consent
Given, recorded by CHASS, 30 October 2026

Still to be confirmed: who shared it with Serumpun and its use in the French Borneo kitchen.

Sources

Added to the Codex on 1 November 2026. Sources last checked on 1 November 2026.

Anyone may cook with this knowledge, commercially too, provided the community it comes from is credited by name. To correct or withdraw this entry, write to the Custodian at connect@chefjameswon.com.

How to cite this entry

Serumpun Sarawak (2026) ‘Buah keluak’, The Serumpun Codex, ed. James Won. Available at: https://www.chefjameswon.com/serumpun/codex/buah-keluak/ (sources checked 1 November 2026).

Quote any entry with this citation, and name the community whose knowledge it is.

Try Krug Chef's Table, Mortlach, Locally Sauced, Mérite Agricole, Ryoutei, or Serumpun Osaka.