{
 "title": "The Serumpun Codex: forty Sarawak ingredients",
 "publisher": "Serumpun Sarawak",
 "editor": "James Won",
 "url": "https://www.chefjameswon.com/serumpun/codex/",
 "citation": "Serumpun Sarawak (2026) The Serumpun Codex: forty Sarawak ingredients, ed. James Won. Available at: https://www.chefjameswon.com/serumpun/codex/",
 "terms": "Anyone may cook with this knowledge, commercially too, provided the community it comes from is credited by name. Quote any entry with its citation. Medicinal knowledge is held privately by the communities and is not included. A community may correct or withdraw its entry at any time; use the current version.",
 "entries": [
  {
   "id": "daun-bungkang",
   "url": "https://www.chefjameswon.com/serumpun/codex/daun-bungkang/",
   "name": "Daun Bungkang",
   "group": "Leaves, ferns and palms",
   "other_names": "Daun salam (Malay); Indonesian bay leaf",
   "scientific_name": "A Syzygium of the Iban kitchen, often equated with Syzygium polyanthum (daun salam). The Sarawak Department of Agriculture names it Eugenia cephalanthum.",
   "what_it_is": "An aromatic leaf that smells of bay and tastes faintly sour when dried.",
   "knowledge_from": "Mina Thrang, Kelabit, of the Bario highlands, who learned to read wild plants from her mother and grandmother.",
   "shared_with_serumpun_by": "Mina Thrang",
   "how_it_is_used": "Young leaves flavour meat and fish cooked in bamboo, and are cooked as a vegetable.",
   "in_the_french_borneo_kitchen": "Wraps the hearth-roasted tiger prawn in Course V, Sea, at Osaka. A thirty-minute cure for the beef at the Kuching Finale, the venison at Osaka and the lamb at Mulu. Also a glace with Gula Apong.",
   "season_and_place": "",
   "conservation_status": "Syzygium polyanthum is not assessed on the IUCN Red List, and neither it nor Eugenia cephalanthum is listed under the Sarawak Wild Life Protection Ordinance 1998.",
   "geographical_indication": "",
   "codex_alimentarius": "No Codex standard",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "The Living Pantry, James Won",
     "url": "https://www.chefjameswon.com/serumpun/living-pantry/"
    },
    {
     "label": "Sarawak Department of Agriculture",
     "url": "https://doa.sarawak.gov.my/web/subpage/webpage_view/179"
    },
    {
     "label": "GBIF, IUCN Red List category lookup for Syzygium polyanthum (Not Evaluated; no record in the IUCN Red List checklist, July 2026 edition)",
     "url": "https://api.gbif.org/v1/species/3182288/iucnRedListCategory"
    },
    {
     "label": "Forest Department Sarawak, Protected Plants of Sarawak (Wild Life Protection Ordinance 1998, Part II)",
     "url": "https://forestry.sarawak.gov.my/web/subpage/webpage_view/683"
    },
    {
     "label": "Sarawak Government, Wild Life Protection Ordinance 1998 (Cap. 26), Second Schedule, LawNet 2024",
     "url": "https://lawnet.sarawak.gov.my/lawnet_file/Ordinance/ORD_CAP.%2026%20LawNet%202024.pdf"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-11-01"
  },
  {
   "id": "ipa-kayu",
   "url": "https://www.chefjameswon.com/serumpun/codex/ipa-kayu/",
   "name": "Ipa' Kayu",
   "group": "Leaves, ferns and palms",
   "other_names": "",
   "scientific_name": "Not yet identified. A photograph or specimen is with the Serumpun team for identification.",
   "what_it_is": "A wild leaf of the Bario highlands, worked by hand to draw out its bitterness.",
   "knowledge_from": "Mina Thrang, Kelabit, of the Bario highlands.",
   "shared_with_serumpun_by": "Mina Thrang",
   "how_it_is_used": "The leaves are squeezed and twisted to draw out the bitterness, then pounded. Sarawak cooks pair them with salted fish or shrimp paste.",
   "in_the_french_borneo_kitchen": "In the glaze for the binchō-tan chicken, Course II, Forest, at Osaka. When the tsunami alert cut supplies, it cured the frozen prawns.",
   "season_and_place": "",
   "conservation_status": "",
   "geographical_indication": "",
   "codex_alimentarius": "No Codex standard",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "The Living Pantry, James Won",
     "url": "https://www.chefjameswon.com/serumpun/living-pantry/"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-10-30"
  },
  {
   "id": "cassava-leaf",
   "url": "https://www.chefjameswon.com/serumpun/codex/cassava-leaf/",
   "name": "Cassava leaf",
   "group": "Leaves, ferns and palms",
   "other_names": "Empasak (Iban); udung ubih, the pounded leaf dish (Kelabit); daun ubi kayu (Malay)",
   "scientific_name": "Manihot esculenta Crantz",
   "what_it_is": "The young leaves of the cassava plant, pounded and always cooked.",
   "knowledge_from": "The Iban, who make daun ubi tumbuk, and the Kelabit, who make udung ubih.",
   "shared_with_serumpun_by": "",
   "how_it_is_used": "Pounded, then boiled thoroughly, sautéed or roasted in bamboo. Never eaten raw.",
   "in_the_french_borneo_kitchen": "Slow-cooked, in Course II, Forest, at Osaka.",
   "season_and_place": "In Sarawak, local farmers grow cassava mainly for subsistence, intercropped with hill padi or planted after the padi harvest. No season for the leaf harvest is recorded.",
   "conservation_status": "Not applicable: a cultivated crop",
   "geographical_indication": "",
   "codex_alimentarius": "No Codex standard",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "Sarawakian cuisine",
     "url": "https://en.wikipedia.org/wiki/Sarawakian_cuisine"
    },
    {
     "label": "WADD",
     "url": "https://wadd.asia/page/314/sarawak-culture-in-the-cuisines-getting-to-know-the-highlanders-"
    },
    {
     "label": "ECHO, citing FAO",
     "url": "https://www.echocommunity.org/resources/b7d62798-c680-44fb-8afa-170d71364ce4"
    },
    {
     "label": "Sarawak Department of Agriculture, ARC Articles, January 2013 (tapioca)",
     "url": "https://doa.sarawak.gov.my/web/subpage/webpage_view/611"
    },
    {
     "label": "PU Chien, Tapioca: a vital food crop with so many uses, The Borneo Post, 9 April 2017 (PressReader)",
     "url": "https://www.pressreader.com/malaysia/the-borneo-post/20170409/281973197511247"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-11-01"
  },
  {
   "id": "pegaga",
   "url": "https://www.chefjameswon.com/serumpun/codex/pegaga/",
   "name": "Pegaga",
   "group": "Leaves, ferns and palms",
   "other_names": "Udu bulan (Kelabit); daun Cina (Iban); Asiatic pennywort",
   "scientific_name": "Centella asiatica (L.) Urb.",
   "what_it_is": "A small, round-leaved herb eaten raw or cooked.",
   "knowledge_from": "The Malays, who eat it raw as ulam. The Sarawak Department of Agriculture also records Kelabit (udu bulan) and Iban (daun Cina) names for it.",
   "shared_with_serumpun_by": "",
   "how_it_is_used": "Eaten raw as ulam, or cooked.",
   "in_the_french_borneo_kitchen": "An emulsion at the Kuching Finale.",
   "season_and_place": "",
   "conservation_status": "Least Concern on the IUCN Red List (2019 assessment); not listed under the Sarawak Wild Life Protection Ordinance 1998.",
   "geographical_indication": "",
   "codex_alimentarius": "No Codex standard",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "Sarawak Department of Agriculture",
     "url": "https://doa.sarawak.gov.my/web/subpage/webpage_view/169"
    },
    {
     "label": "Lansdown, R.V., Centella asiatica, The IUCN Red List of Threatened Species, 2019 (category read via GBIF)",
     "url": "https://doi.org/10.2305/IUCN.UK.2019-2.RLTS.T168725A88308182.en"
    },
    {
     "label": "GBIF, IUCN Red List record for Centella asiatica",
     "url": "https://api.gbif.org/v1/species/176825461/distributions"
    },
    {
     "label": "Forest Department Sarawak, Protected Plants of Sarawak (Wild Life Protection Ordinance 1998, Part II)",
     "url": "https://forestry.sarawak.gov.my/web/subpage/webpage_view/683"
    },
    {
     "label": "Sarawak Government, Wild Life Protection Ordinance 1998 (Cap. 26), Second Schedule, LawNet 2024",
     "url": "https://lawnet.sarawak.gov.my/lawnet_file/Ordinance/ORD_CAP.%2026%20LawNet%202024.pdf"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-11-01"
  },
  {
   "id": "mani-cai",
   "url": "https://www.chefjameswon.com/serumpun/codex/mani-cai/",
   "name": "Mani Cai",
   "group": "Leaves, ferns and palms",
   "other_names": "Cangkok manis, cekur manis, sayur manis",
   "scientific_name": "Breynia androgyna (L.) Chakrab. & N.P.Balakr., formerly Sauropus androgynus",
   "what_it_is": "A leafy shrub whose sweet young leaves are eaten cooked, never raw.",
   "knowledge_from": "",
   "shared_with_serumpun_by": "",
   "how_it_is_used": "Always cooked. In Taiwan in 1995, raw juice of the leaves taken for weight loss caused lung failure: of 278 patients, 8 needed lung transplants and 9 died.",
   "in_the_french_borneo_kitchen": "A standing item in the Serumpun larder.",
   "season_and_place": "Mostly cultivated, in home and market gardens. The first harvest comes three to four months after planting, then monthly as new shoots appear. No growing district in Sarawak is recorded.",
   "conservation_status": "Least Concern on the IUCN Red List (2021 assessment); not listed under the Sarawak Wild Life Protection Ordinance 1998.",
   "geographical_indication": "",
   "codex_alimentarius": "No Codex standard",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "World Flora Online",
     "url": "https://wfoplantlist.org/taxon/wfo-0001424148-2025-06"
    },
    {
     "label": "Borneo Post, 2022",
     "url": "https://www.theborneopost.com/2022/06/26/cangkok-manis-popular-local-leafy-green-vegetable/"
    },
    {
     "label": "NPR, 2014",
     "url": "https://www.npr.org/sections/thesalt/2014/08/14/340358325/sayur-manis-delicious-but-also-deadly-greens-from-borneo"
    },
    {
     "label": "Barstow, M., Breynia androgyna, The IUCN Red List of Threatened Species, 2021",
     "url": "https://doi.org/10.2305/IUCN.UK.2021-1.RLTS.T183248426A183248512.en"
    },
    {
     "label": "PROSEA, Sauropus androgynus",
     "url": "https://prosea.prota4u.org/view.aspx?id=2198"
    },
    {
     "label": "GBIF, IUCN Red List record for Breynia androgyna",
     "url": "https://api.gbif.org/v1/species/188435745/distributions"
    },
    {
     "label": "Forest Department Sarawak, Protected Plants of Sarawak",
     "url": "https://forestry.sarawak.gov.my/web/subpage/webpage_view/683"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-11-01"
  },
  {
   "id": "ulam",
   "url": "https://www.chefjameswon.com/serumpun/codex/ulam/",
   "name": "Ulam",
   "group": "Leaves, ferns and palms",
   "other_names": "Wild herbs",
   "scientific_name": "Many species",
   "what_it_is": "Leaves, shoots and fruit eaten raw or just blanched, alongside rice.",
   "knowledge_from": "The ulam tradition of the Malay world.",
   "shared_with_serumpun_by": "",
   "how_it_is_used": "Foraged leaves, vegetables or fruit eaten raw or blanched, with sambal and rice.",
   "in_the_french_borneo_kitchen": "Ulam oil, in Course I, River, at Osaka.",
   "season_and_place": "",
   "conservation_status": "Not applicable",
   "geographical_indication": "",
   "codex_alimentarius": "No Codex standard",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "Ulam",
     "url": "https://en.wikipedia.org/wiki/Ulam_(salad)"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-10-30"
  },
  {
   "id": "midin",
   "url": "https://www.chefjameswon.com/serumpun/codex/midin/",
   "name": "Midin",
   "group": "Leaves, ferns and palms",
   "other_names": "Paku midin; lemidin; lembiding (Sabah)",
   "scientific_name": "Stenochlaena palustris (Burm.f.) Bedd.",
   "what_it_is": "The young fronds of a climbing fern, picked at forest edges and riverbanks.",
   "knowledge_from": "The Penan, who eat it as a vegetable, and the Iban of Lubok Antu, Sri Aman, who fry or boil the young fronds as kemiding.",
   "shared_with_serumpun_by": "",
   "how_it_is_used": "Young fronds stir-fried with garlic or belacan, or boiled. The bracken toxin has never been found in it.",
   "in_the_french_borneo_kitchen": "Fern tips in Course III, Mountain, at Osaka.",
   "season_and_place": "Grows wild in freshwater and peat swamps and in secondary forest, and is also farmed commercially; a 2018 Borneo Post column reports the main production along the Batang Baram near Miri. Young fronds are harvested about every three days; no fixed season is recorded.",
   "conservation_status": "Not assessed on the IUCN Red List; not listed under the Sarawak Wild Life Protection Ordinance 1998.",
   "geographical_indication": "",
   "codex_alimentarius": "No Codex standard",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "Stenochlaena palustris",
     "url": "https://en.wikipedia.org/wiki/Stenochlaena_palustris"
    },
    {
     "label": "Borneo Post, 2018",
     "url": "https://www.theborneopost.com/2018/04/06/enjoy-your-midin-without-fear-professor/"
    },
    {
     "label": "Awang-Kanak & Abu Bakar, Food Research, 2019",
     "url": "https://core.ac.uk/download/322377154.pdf"
    },
    {
     "label": "Chai Chen Chong, Sarawak Department of Agriculture (ARC Semongok), Miding, Farmers Bulletin, 2005",
     "url": "https://doa.sarawak.gov.my/web/subpage/webpage_view/119"
    },
    {
     "label": "Edible ferns among the favourites from Sarawak, The Borneo Post, 16 December 2018 (PressReader)",
     "url": "https://www.pressreader.com/malaysia/the-borneo-post/20181216/281921659142694"
    },
    {
     "label": "GBIF, IUCN Red List category lookup for Stenochlaena palustris (Not Evaluated)",
     "url": "https://api.gbif.org/v1/species/4079023/iucnRedListCategory"
    },
    {
     "label": "Forest Department Sarawak, Protected Plants of Sarawak (Wild Life Protection Ordinance 1998, Part II)",
     "url": "https://forestry.sarawak.gov.my/web/subpage/webpage_view/683"
    },
    {
     "label": "Sarawak Government, Wild Life Protection Ordinance 1998 (Cap. 26), Second Schedule, LawNet 2024",
     "url": "https://lawnet.sarawak.gov.my/lawnet_file/Ordinance/ORD_CAP.%2026%20LawNet%202024.pdf"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-11-01"
  },
  {
   "id": "upa-pantu",
   "url": "https://www.chefjameswon.com/serumpun/codex/upa-pantu/",
   "name": "Upa pantu",
   "group": "Leaves, ferns and palms",
   "other_names": "Upah pantu; heart of palm",
   "scientific_name": "The heart of the pantu palm, Eugeissona insignis Becc., native to Borneo",
   "what_it_is": "The heart of the pantu palm, peeled to its core and boiled as a soup.",
   "knowledge_from": "",
   "shared_with_serumpun_by": "",
   "how_it_is_used": "The heart is peeled to its core and boiled as a soup.",
   "in_the_french_borneo_kitchen": "Heart of palm in Course III, Mountain, at Osaka.",
   "season_and_place": "Native to Borneo, where it is recorded from Sarawak, on steep slopes and cliffs of coastal forest from near sea level to about 700 m. No harvest season is recorded.",
   "conservation_status": "Least Concern on the IUCN Red List (2023 assessment); not listed under the Sarawak Wild Life Protection Ordinance 1998.",
   "geographical_indication": "",
   "codex_alimentarius": "No Codex standard",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "Plants of the World Online",
     "url": "https://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:666865-1"
    },
    {
     "label": "Aufa et al., 2014",
     "url": "https://cendekia.unisza.edu.my/neuaxis-e/Record/upm-36773/Details"
    },
    {
     "label": "Groen, Siemonsma and Jansen, Eugeissona (PROSEA Plant Resources of South-East Asia No. 9), 1996",
     "url": "https://prosea.prota4u.org/view.aspx?id=3270"
    },
    {
     "label": "Julia, S., Eugeissona insignis, The IUCN Red List of Threatened Species, 2023 (category read via GBIF)",
     "url": "https://doi.org/10.2305/IUCN.UK.2023-1.RLTS.T209886088A209943124.en"
    },
    {
     "label": "GBIF, IUCN Red List record for Eugeissona insignis",
     "url": "https://api.gbif.org/v1/species/258102593/distributions"
    },
    {
     "label": "Forest Department Sarawak, Protected Plants of Sarawak (Wild Life Protection Ordinance 1998, Part II)",
     "url": "https://forestry.sarawak.gov.my/web/subpage/webpage_view/683"
    },
    {
     "label": "Sarawak Government, Wild Life Protection Ordinance 1998 (Cap. 26), Second Schedule, LawNet 2024",
     "url": "https://lawnet.sarawak.gov.my/lawnet_file/Ordinance/ORD_CAP.%2026%20LawNet%202024.pdf"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-11-01"
  },
  {
   "id": "torch-ginger",
   "url": "https://www.chefjameswon.com/serumpun/codex/torch-ginger/",
   "name": "Torch ginger",
   "group": "Aromatics and spices",
   "other_names": "Kechala (Iban); bunga kantan (Malay)",
   "scientific_name": "Etlingera elatior (Jack) R.M.Sm.",
   "what_it_is": "The pink flower bud of a tall ginger, used to scent curries, laksa and ferns.",
   "knowledge_from": "The Iban, among others, who cook paku (fern) with it.",
   "shared_with_serumpun_by": "",
   "how_it_is_used": "The flower buds flavour curries and laksa.",
   "in_the_french_borneo_kitchen": "Marinates the tiger prawn in Course V, Sea, at Osaka. An oil at the Kuching Finale.",
   "season_and_place": "Grows in secondary forest, often in open places, near rivers and in peat swamps, and is grown in farm plots, as by the Iban of Lubok Antu, Sri Aman. It is sold in Sarawak's markets; no flowering season is recorded.",
   "conservation_status": "Data Deficient on the IUCN Red List (2019 assessment); not listed under the Sarawak Wild Life Protection Ordinance 1998.",
   "geographical_indication": "",
   "codex_alimentarius": "No Codex standard",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "Sarawak Department of Agriculture",
     "url": "https://doa.sarawak.gov.my/web/subpage/webpage_view/178"
    },
    {
     "label": "Malaysia Biodiversity Information System (MyBIS), Etlingera elatior, 2022",
     "url": "https://www.mybis.gov.my/art/418"
    },
    {
     "label": "Awang-Kanak and Abu Bakar, Traditional vegetable salad (ulam) of Borneo as source of functional food, Food Research, 2019",
     "url": "https://core.ac.uk/download/322377154.pdf"
    },
    {
     "label": "Bunga kantan: robust, fragrant, versatile relative of ginger, The Borneo Post, 2026",
     "url": "https://www.theborneopost.com/?p=1306208"
    },
    {
     "label": "Poulsen, A.D. and Olander, S.B., Etlingera elatior, The IUCN Red List of Threatened Species, 2019 (category read via GBIF)",
     "url": "https://doi.org/10.2305/IUCN.UK.2019-1.RLTS.T117234456A124279013.en"
    },
    {
     "label": "GBIF, IUCN Red List record for Etlingera elatior",
     "url": "https://api.gbif.org/v1/species/176756858/distributions"
    },
    {
     "label": "Forest Department Sarawak, Protected Plants of Sarawak (Wild Life Protection Ordinance 1998, Part II)",
     "url": "https://forestry.sarawak.gov.my/web/subpage/webpage_view/683"
    },
    {
     "label": "Sarawak Government, Wild Life Protection Ordinance 1998 (Cap. 26), Second Schedule, LawNet 2024",
     "url": "https://lawnet.sarawak.gov.my/lawnet_file/Ordinance/ORD_CAP.%2026%20LawNet%202024.pdf"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-11-01"
  },
  {
   "id": "tepus",
   "url": "https://www.chefjameswon.com/serumpun/codex/tepus/",
   "name": "Tepus",
   "group": "Aromatics and spices",
   "other_names": "Tubu tana, tubu nanung (Kelabit); wild ginger",
   "scientific_name": "Etlingera, chiefly E. coccinea. The Sarawak Department of Agriculture's E. punicea reflects an older grouping.",
   "what_it_is": "A wild ginger whose fruits and young shoots are eaten.",
   "knowledge_from": "The Malays, Bidayuh, Iban and Kelabit.",
   "shared_with_serumpun_by": "",
   "how_it_is_used": "Fruits and young shoots eaten, or cooked with chicken, as in pansuh.",
   "in_the_french_borneo_kitchen": "In Course III, Mountain, at Osaka.",
   "season_and_place": "Grown in farm plots by the Iban of Lubok Antu, Sri Aman. No season is recorded.",
   "conservation_status": "Etlingera coccinea and E. punicea are both Least Concern on the IUCN Red List (2019 assessments); neither is listed under the Sarawak Wild Life Protection Ordinance 1998.",
   "geographical_indication": "",
   "codex_alimentarius": "No Codex standard",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "Sarawak Department of Agriculture",
     "url": "https://doa.sarawak.gov.my/web/subpage/webpage_view/177"
    },
    {
     "label": "Nazeer et al., 2025",
     "url": "https://ir.uitm.edu.my/131842/1/131842.pdf"
    },
    {
     "label": "Awang-Kanak and Abu Bakar, Traditional vegetable salad (ulam) of Borneo as source of functional food, Food Research, 2019",
     "url": "https://core.ac.uk/download/322377154.pdf"
    },
    {
     "label": "Poulsen, A.D., Olander, S.B. and Docot, R.V.A., Etlingera coccinea, The IUCN Red List of Threatened Species, 2019 (category read via GBIF)",
     "url": "https://doi.org/10.2305/IUCN.UK.2019-2.RLTS.T117318042A124282047.en"
    },
    {
     "label": "Saw, L.G., Etlingera punicea, The IUCN Red List of Threatened Species, 2019 (category read via GBIF)",
     "url": "https://doi.org/10.2305/IUCN.UK.2019-3.RLTS.T117322465A124282317.en"
    },
    {
     "label": "GBIF, IUCN Red List record for Etlingera coccinea",
     "url": "https://api.gbif.org/v1/species/176756871/distributions"
    },
    {
     "label": "Forest Department Sarawak, Protected Plants of Sarawak (Wild Life Protection Ordinance 1998, Part II)",
     "url": "https://forestry.sarawak.gov.my/web/subpage/webpage_view/683"
    },
    {
     "label": "Sarawak Government, Wild Life Protection Ordinance 1998 (Cap. 26), Second Schedule, LawNet 2024",
     "url": "https://lawnet.sarawak.gov.my/lawnet_file/Ordinance/ORD_CAP.%2026%20LawNet%202024.pdf"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-11-01"
  },
  {
   "id": "tuhau",
   "url": "https://www.chefjameswon.com/serumpun/codex/tuhau/",
   "name": "Tuhau",
   "group": "Aromatics and spices",
   "other_names": "Wild ginger stem of Sabah",
   "scientific_name": "Etlingera coccinea, likely the same species as tepus",
   "what_it_is": "A pungent wild ginger stem from Sabah.",
   "knowledge_from": "The Kadazan-Dusun and Murut of Sabah.",
   "shared_with_serumpun_by": "",
   "how_it_is_used": "Chopped into bosou (fermented fish) and pickles.",
   "in_the_french_borneo_kitchen": "",
   "season_and_place": "The interior of Sabah: Tambunan, Keningau and Ranau. No harvest season is recorded.",
   "conservation_status": "Least Concern on the IUCN Red List (2019 assessment).",
   "geographical_indication": "",
   "codex_alimentarius": "No Codex standard",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "Yau et al., 2024",
     "url": "https://jurcon.ums.edu.my/ojums/index.php/IJF/article/download/5211/3537/18689"
    },
    {
     "label": "Nazeer et al., 2025",
     "url": "https://ir.uitm.edu.my/131842/1/131842.pdf"
    },
    {
     "label": "New Straits Times, A closer look at Sabah's unique tuhau delicacy, 2024",
     "url": "https://nst.com.my/amp/news/nation/2024/05/1050988/closer-look-sabahs-unique-tuhau-delicacy"
    },
    {
     "label": "GBIF, IUCN Red List checklist record for Etlingera coccinea, citing Poulsen, Olander and Docot, IUCN Red List 2019, e.T117318042A124282047",
     "url": "https://api.gbif.org/v1/species/176756871/distributions"
    },
    {
     "label": "IUCN Red List, Etlingera coccinea",
     "url": "https://www.iucnredlist.org/species/117318042/124282047"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-11-01"
  },
  {
   "id": "litsea",
   "url": "https://www.chefjameswon.com/serumpun/codex/litsea/",
   "name": "Litsea",
   "group": "Aromatics and spices",
   "other_names": "Pahkak (Bidayuh); tenem (Kelabit, Lun Bawang); mountain pepper",
   "scientific_name": "Litsea cubeba (Lour.) Pers.",
   "what_it_is": "A small, peppery berry that smells of citrus and camphor.",
   "knowledge_from": "The Bidayuh of Kampung Kiding; the Kelabit of Pa' Lungan and Pa' Ukat; the Lun Bawang of Long Kerebangan, Long Telingan and Long Rasu.",
   "shared_with_serumpun_by": "",
   "how_it_is_used": "Berries eaten as a spicy condiment with rice. The Kelabit tenem, \"wild pepper berries\", are this plant.",
   "in_the_french_borneo_kitchen": "With Bario salt, the crust for the aged venison in Course III, Mountain, at Osaka.",
   "season_and_place": "Found at Kampung Kiding, Padawan, and in the mountains of northern and eastern Sarawak, including the Lun Bawang villages of Long Telingan and Long Kerebangan. In 2015 all harvesting was from wild trees.",
   "conservation_status": "Least Concern on the IUCN Red List (2021 assessment); not listed under the Sarawak Wild Life Protection Ordinance 1998.",
   "geographical_indication": "",
   "codex_alimentarius": "No Codex standard",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "DayakDaily, 2025",
     "url": "https://dayakdaily.com/empowering-indigenous-communities-litsara-rooted-in-native-wisdom"
    },
    {
     "label": "Going Places",
     "url": "https://goingplaces.malaysiaairlines.com/scents-of-the-rainforest-sarawaks-litsea-oil/"
    },
    {
     "label": "The Star, Promising 'Pahkak', 2015",
     "url": "https://www.thestar.com.my/metro/community/2015/02/04/promising-pahkak-oil-derived-from-plant-being-marketed-internationally-for-its-properties"
    },
    {
     "label": "Going Places (Malaysia Airlines), Scents of the rainforest: Sarawak's litsea oil",
     "url": "https://goingplaces.malaysiaairlines.com/?p=39552"
    },
    {
     "label": "GBIF, IUCN Red List checklist record for Litsea cubeba, citing de Kok, IUCN Red List 2021, e.T150217538A150219934",
     "url": "https://api.gbif.org/v1/species/192028065/distributions"
    },
    {
     "label": "IUCN Red List, Litsea cubeba",
     "url": "https://www.iucnredlist.org/species/150217538/150219934"
    },
    {
     "label": "Malaysian Timber Council, Sarawak's Wildlife Protection Ordinance (protected plants list)",
     "url": "https://mtc.com.my/sarawaks-wildlife-protection-ordinance"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-11-01"
  },
  {
   "id": "bario-cinnamon",
   "url": "https://www.chefjameswon.com/serumpun/codex/bario-cinnamon/",
   "name": "Bario cinnamon",
   "group": "Aromatics and spices",
   "other_names": "",
   "scientific_name": "A wild Cinnamomum; the species is not yet identified",
   "what_it_is": "A warm, sweet bark from the Bario highlands.",
   "knowledge_from": "Bario farmers; harvested through the Bario Agro Biodiversity Hub.",
   "shared_with_serumpun_by": "",
   "how_it_is_used": "Bark from wild trees, made into teas and infusions for the tired and the weak.",
   "in_the_french_borneo_kitchen": "In the Gula Apong glaze for the chicken, Course II, Forest, at Osaka.",
   "season_and_place": "",
   "conservation_status": "",
   "geographical_indication": "",
   "codex_alimentarius": "No Codex standard",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "eHomemakers, 2018",
     "url": "https://ehomemakers-malaysia.blogspot.com/2018/08/bario-cinnamon-from-land-of-hundred.html"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-10-30"
  },
  {
   "id": "sarawak-pepper",
   "url": "https://www.chefjameswon.com/serumpun/codex/sarawak-pepper/",
   "name": "Sarawak pepper",
   "group": "Aromatics and spices",
   "other_names": "Rimbas black pepper; white and black pepper",
   "scientific_name": "Piper nigrum L.",
   "what_it_is": "The black and white pepper of Sarawak's pepper vines.",
   "knowledge_from": "The Iban of Ulu Bayor, Babu Delit, Ng Bayor and Babu Sedebau, whose Rimbas black pepper is a Slow Food Presidium.",
   "shared_with_serumpun_by": "",
   "how_it_is_used": "Picked green, then sun-dried for black pepper or soaked and skinned for white.",
   "in_the_french_borneo_kitchen": "White pepper in the overture and black peppercorn in Course I, River, at Osaka.",
   "season_and_place": "Grown mainly in districts of the Kuching, Samarahan, Sri Aman, Betong and Sarikei Divisions; harvested from March to August.",
   "conservation_status": "Not applicable: a cultivated crop",
   "geographical_indication": "Sarawak Pepper, GI03-00001, held by the Malaysian Pepper Board: registered 4 November 2003 and renewed in 2013 to 4 November 2023. Its renewal since then is being confirmed with MyIPO",
   "codex_alimentarius": "CXS 326-2017, black, white and green peppers",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "Slow Food Foundation",
     "url": "https://www.fondazioneslowfood.com/it/presidi-slow-food/pepe-nero-di-rimbas/"
    },
    {
     "label": "ARISE+ IPR, GI case study",
     "url": "https://internationalipcooperation.eu/sites/default/files/arise-docs/2019/sep/malaysia/4_ARISEplusIPR_Best-Practice-Sharing-on-GI-association.pdf"
    },
    {
     "label": "Department of Agriculture Sarawak, pepper page",
     "url": "https://doa.sarawak.gov.my/web/subpage/webpage_view/138"
    },
    {
     "label": "GBIF species record for Piper nigrum (IUCN category: Not Evaluated)",
     "url": "https://api.gbif.org/v1/species/3086357/iucnRedListCategory"
    },
    {
     "label": "Sarawak Government (MFICORD), news, 14 May 2024",
     "url": "https://mficord.sarawak.gov.my/web/subpage/news_view/1368"
    },
    {
     "label": "The Star, Sabah, Sarawak lead in protected products, 15 Dec 2025",
     "url": "https://www.thestar.com.my/news/nation/2025/12/15/interactive-sabah-sarawak-lead-in-protected-products"
    },
    {
     "label": "Malaysian Pepper Board via PR Newswire, GI-Certified Sarawak Pepper Positioned for Greater Global Recognition, 15 Oct 2026",
     "url": "https://www.thailand-business-news.com/?p=334575"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-11-01"
  },
  {
   "id": "bario-salt",
   "url": "https://www.chefjameswon.com/serumpun/codex/bario-salt/",
   "name": "Bario salt",
   "group": "Salt, fats, sugars and honey",
   "other_names": "Garam Bario",
   "scientific_name": "Not applicable: salt from brine springs",
   "what_it_is": "Mountain salt from the brine wells of Pa' Umor, boiled down and packed in bamboo.",
   "knowledge_from": "The Kelabit villagers of Pa' Umor.",
   "shared_with_serumpun_by": "",
   "how_it_is_used": "Brine from nine wells is boiled for about 24 hours, packed into bamboo, heated hard and wrapped in leaves. The Orang Ulu use it to preserve meat, fish and vegetables.",
   "in_the_french_borneo_kitchen": "With Litsea, the crust for the venison in Course III, Mountain, at Osaka.",
   "season_and_place": "Pa' Umor, Bario, in the Kelabit highlands",
   "conservation_status": "Not applicable",
   "geographical_indication": "",
   "codex_alimentarius": "CXS 150-1985, food-grade salt",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "Borneo Post, 2026",
     "url": "https://www.theborneopost.com/2026/08/09/beyond-barios-famous-salt-and-rice-a-taste-of-tradition/"
    },
    {
     "label": "New Straits Times",
     "url": "https://nst.com.my/node/1004138/amp"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-10-30"
  },
  {
   "id": "engkabang",
   "url": "https://www.chefjameswon.com/serumpun/codex/engkabang/",
   "name": "Engkabang",
   "group": "Salt, fats, sugars and honey",
   "other_names": "Engkabang jantong (Iban); illipe butter; kawang, tengkawang",
   "scientific_name": "Rubroshorea macrophylla (de Vriese) P.S.Ashton & J.Heck., formerly Shorea macrophylla; family Dipterocarpaceae",
   "what_it_is": "The fat pressed from the illipe nut, solid at room temperature and melting like cocoa butter.",
   "knowledge_from": "The Iban, the main gatherers, who make the butter; Malays and Kedayans use it too.",
   "shared_with_serumpun_by": "Professor Gerard Bodeker, who told its story at the launch in Kuala Lumpur, July 2025.",
   "how_it_is_used": "Illipe nuts gathered from the riverbanks are dried in the sun or over smoke, pressed in a wooden pitan and the oil set in bamboo tubes. Eaten with rice.",
   "in_the_french_borneo_kitchen": "Replaces dairy throughout: it emulsifies, gives body and holds a sauce. The confit fat for the Empurau, Course I, River, at Osaka.",
   "season_and_place": "Endemic to Borneo; in Sarawak mostly along the Rajang and in the north-west, west of the Lupar. Fruits irregularly, in mast years four or more years apart; ripe January to February.",
   "conservation_status": "Least Concern, IUCN Red List (2019 assessment). A protected plant under Sarawak's Wild Life Protection Ordinance 1998.",
   "geographical_indication": "",
   "codex_alimentarius": "CXS 19-1981, edible fats and oils not covered by individual standards",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "The Living Pantry, James Won",
     "url": "https://www.chefjameswon.com/serumpun/living-pantry/"
    },
    {
     "label": "Borneo Post, 2020",
     "url": "https://www.theborneopost.com/2020/06/21/engkabang-the-tree-butter-from-the-forest/"
    },
    {
     "label": "UNIMAS",
     "url": "https://www.unimas.my/untangling-the-oil-nuts-genomics-of-engkabang"
    },
    {
     "label": "Chung et al., 2022",
     "url": "https://ir.unimas.my/id/eprint/39149/"
    },
    {
     "label": "Rubroshorea macrophylla, citing the IUCN Red List",
     "url": "https://en.wikipedia.org/wiki/Rubroshorea_macrophylla"
    },
    {
     "label": "Sarawak Wild Life Protection Ordinance",
     "url": "https://mtc.com.my/sarawaks-wildlife-protection-ordinance"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-10-30"
  },
  {
   "id": "gula-apong",
   "url": "https://www.chefjameswon.com/serumpun/codex/gula-apong/",
   "name": "Gula Apong",
   "group": "Salt, fats, sugars and honey",
   "other_names": "Nipah palm sugar",
   "scientific_name": "From the sap of the nipah palm, Nypa fruticans Wurmb",
   "what_it_is": "Unrefined sugar from the sap of the nipah palm, tasting of caramel and earth.",
   "knowledge_from": "The makers of Kampung Pinggan Jaya and Sri Tajo (Samarahan), Asajaya, and Kampung Spaoh (Saribas).",
   "shared_with_serumpun_by": "",
   "how_it_is_used": "The flower stalk is tapped and the cut shaved morning and evening; the sap is boiled in a large pan (kawah) and stirred to a paste.",
   "in_the_french_borneo_kitchen": "With Bario cinnamon, the glaze for the binchō-tan chicken, Course II, Forest, at Osaka; a glace with Daun Bungkang.",
   "season_and_place": "Sarawak's coastal estuaries. Young stalks are tapped from July for three to four months.",
   "conservation_status": "Not applicable",
   "geographical_indication": "",
   "codex_alimentarius": "No Codex standard",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "The Living Pantry, James Won",
     "url": "https://www.chefjameswon.com/serumpun/living-pantry/"
    },
    {
     "label": "Fong, 1989",
     "url": "https://palms.org/wp-content/uploads/2016/05/vol33n1p21-26.pdf"
    },
    {
     "label": "Borneo Post, 2025",
     "url": "https://www.theborneopost.com/2025/02/27/kampung-pinggan-jaya-from-a-simple-plate-to-sarawaks-gula-apong-hub/"
    },
    {
     "label": "DayakDaily",
     "url": "https://dayakdaily.com/uggah-wants-betong-to-up-gula-apong-production-as-current-local-supply-not-enough"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-10-30"
  },
  {
   "id": "kelulut-honey",
   "url": "https://www.chefjameswon.com/serumpun/codex/kelulut-honey/",
   "name": "Kelulut honey",
   "group": "Salt, fats, sugars and honey",
   "other_names": "Stingless-bee honey",
   "scientific_name": "From stingless bees, chiefly Heterotrigona itama; also Geniotrigona thoracica",
   "what_it_is": "The sour, floral honey of stingless bees.",
   "knowledge_from": "Farmed in Sarawak at Nanga Dap and Tanjung Manis.",
   "shared_with_serumpun_by": "",
   "how_it_is_used": "Harvested from the resin pots of kept colonies.",
   "in_the_french_borneo_kitchen": "",
   "season_and_place": "Farmed across Sarawak, including at Nanga Dap and Tanjung Manis, where hives sit in Acacia mangium forest, and off Jalan Samalaju, Bintulu. A nest box yields about 0.5 kg of honey a month.",
   "conservation_status": "Not applicable",
   "geographical_indication": "",
   "codex_alimentarius": "No Codex standard: CXS 12-1981 covers honey of honey bees only",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "Wong et al., 2019",
     "url": "https://core.ac.uk/download/286377338.pdf"
    },
    {
     "label": "DayakDaily, Sweet success: Sarawak biggest producer of kelulut honey in Malaysia, 2018",
     "url": "https://dayakdaily.com/sweet-success-sarawak-biggest-producer-of-kelulut-honey-in-malaysia"
    },
    {
     "label": "The Star, Huge potential in honey, 2018",
     "url": "https://www.thestar.com.my/metro/metro-news/2018/05/23/huge-potential-in-honey-sarawak-to-expand-production-from-stingless-bees-to-meet-demand"
    },
    {
     "label": "MalaysiaNow, Busy as a bee on Bintulu honey farm, 2022",
     "url": "https://www.malaysianow.com/news/2022/04/02/busy-as-a-bee-on-bintulu-honey-farm"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-11-01"
  },
  {
   "id": "kasam",
   "url": "https://www.chefjameswon.com/serumpun/codex/kasam/",
   "name": "Kasam",
   "group": "Ferments, grains and starches",
   "other_names": "Pekasam; kasam ikan (river fish), kasam babi or pekasam babi (wild boar), kasam ensabi (mustard greens)",
   "scientific_name": "Not applicable: a method of fermentation",
   "what_it_is": "The Iban way of fermenting fish, boar or beef with salt and rice.",
   "knowledge_from": "Chef Laura Sim Bara, Iban knowledge holder. The Bidayuh preparations of Kampong Gumbang, Bau, and Kampung Mongkos, Serian, are recorded by Sageng et al. (2024).",
   "shared_with_serumpun_by": "Dato Sri Abdul Karim Rahman Hamzah, Minister of Tourism, Creative Industry and Performing Arts Sarawak, at the second meeting, in his office in Petrajaya, Kuching.",
   "how_it_is_used": "Rice is dry-fried until dark and pounded coarse, rubbed onto the salted protein, packed airless into a guci or tempayan, sealed and aged for two weeks at least, one to three months if possible. River fish soften so far that the scales can be eaten.",
   "in_the_french_borneo_kitchen": "Kasam & Mawang, the main at the Kuching Finale, presented by Chef Laura Sim Bara: kasam rubbed on the beef, with mawang for acid.",
   "season_and_place": "Iban longhouses across Sarawak; not seasonal",
   "conservation_status": "Not applicable",
   "geographical_indication": "",
   "codex_alimentarius": "No Codex standard",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "The Living Pantry, James Won",
     "url": "https://www.chefjameswon.com/serumpun/living-pantry/"
    },
    {
     "label": "Sageng et al., Journal of Ethnic Foods, 2024",
     "url": "https://link.springer.com/10.1186/s42779-024-00225-7"
    },
    {
     "label": "The Star, via Sarawak Multimedia Authority, 2025",
     "url": "https://smc.gov.my/web/subpage/news_view/1282"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-10-30"
  },
  {
   "id": "belacan",
   "url": "https://www.chefjameswon.com/serumpun/codex/belacan/",
   "name": "Belacan of Bintulu",
   "group": "Ferments, grains and starches",
   "other_names": "Shrimp paste; made from bubuk (udang geragau)",
   "scientific_name": "Fermented small shrimp; the shrimp species is not yet verified",
   "what_it_is": "Fermented shrimp paste, salted, sun-dried, pounded and pressed into blocks.",
   "knowledge_from": "Cottage makers of Bintulu, at Kampung Baru and Tatau.",
   "shared_with_serumpun_by": "",
   "how_it_is_used": "Shrimp salted, fermented overnight, sun-dried, pounded and pressed into blocks.",
   "in_the_french_borneo_kitchen": "",
   "season_and_place": "Bintulu; the bubuk season is given as March to April, or July and August",
   "conservation_status": "Not applicable",
   "geographical_indication": "None found for Bintulu. The registered belacan Geographical Indication in Sarawak is Belacan Sibuti, Miri",
   "codex_alimentarius": "No Codex standard",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "MalaysiaNow, 2022",
     "url": "https://www.malaysianow.com/news/2022/03/19/bintulu-housewives-keep-the-art-of-making-belacan-alive"
    },
    {
     "label": "DayakDaily, 2026",
     "url": "https://dayakdaily.com/small-but-mighty-the-bubuk-behind-bintulus-famous-belacan-and-cincalok"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-10-30"
  },
  {
   "id": "tempoyak",
   "url": "https://www.chefjameswon.com/serumpun/codex/tempoyak/",
   "name": "Tempoyak",
   "group": "Ferments, grains and starches",
   "other_names": "Fermented durian",
   "scientific_name": "From durian, Durio zibethinus Murray",
   "what_it_is": "Overripe durian fermented with a little salt.",
   "knowledge_from": "Recorded for Malay communities, including in West Borneo. In Sarawak, tempoyak goreng is recorded among the daily traditional dishes of the Sarawak Malays.",
   "shared_with_serumpun_by": "",
   "how_it_is_used": "Overripe durian flesh mixed with about 2% salt, closed and fermented for four to seven days.",
   "in_the_french_borneo_kitchen": "A tempoyak crème in Course II, Forest, at Osaka; also at the Kuching Finale.",
   "season_and_place": "Made in the durian season. In Kuching, November and December are reckoned the best durian months, with some fruit into January.",
   "conservation_status": "Not applicable",
   "geographical_indication": "",
   "codex_alimentarius": "Possibly CXS 260-2007, pickled fruits and vegetables, when packed for sale",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "Journal of Ethnic Foods, 2023",
     "url": "https://link.springer.com/10.1186/s42779-023-00206-2"
    },
    {
     "label": "Sarawak Tribune, Adeline Liong, My durian adventures (column), 14 January 2024",
     "url": "https://www.sarawaktribune.com/?p=370093"
    },
    {
     "label": "Sabariah Abd Samad, Imilia Ibrahim and Norlida Ismailly, Penterjemahan Budaya Melayu Sarawak melalui Hidangan Tradisi, UiTM Sarawak, ICOMHAC 2015",
     "url": "https://ir.uitm.edu.my/id/eprint/35686/1/35686.pdf"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-11-01"
  },
  {
   "id": "tapai",
   "url": "https://www.chefjameswon.com/serumpun/codex/tapai/",
   "name": "Tapai",
   "group": "Ferments, grains and starches",
   "other_names": "Tapai pulut (glutinous rice), tapai ubi kayu (cassava); the ragi is called chiping by the Iban",
   "scientific_name": "Not applicable: a fermentation",
   "what_it_is": "Rice or cassava fermented with ragi, the starter cake, and the base for tuak.",
   "knowledge_from": "The Iban, who make tapai pulut and tapai ubi kayu as the base for tuak.",
   "shared_with_serumpun_by": "",
   "how_it_is_used": "Cooked glutinous rice or cassava mixed with ragi of rice flour, ginger, galangal and sugar. In Sabah, tapai means the rice wine itself.",
   "in_the_french_borneo_kitchen": "The palate cleanser at the Kuching Finale.",
   "season_and_place": "",
   "conservation_status": "Not applicable",
   "geographical_indication": "",
   "codex_alimentarius": "No Codex standard",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "Universiti Malaya, PASAK 2017",
     "url": "https://conference.uis.edu.my/pasak2017/images/prosiding/sosiologi/08-ANGELANE.pdf"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-10-30"
  },
  {
   "id": "tuak",
   "url": "https://www.chefjameswon.com/serumpun/codex/tuak/",
   "name": "Tuak",
   "group": "Ferments, grains and starches",
   "other_names": "Rice wine",
   "scientific_name": "Not applicable: a fermentation",
   "what_it_is": "Rice wine of glutinous rice, ragi and sugar, fermented in a jar and aged.",
   "knowledge_from": "The Iban, Bidayuh, Orang Ulu and Bisaya; the Punan, Kayan and Kenyah make it under other names.",
   "shared_with_serumpun_by": "",
   "how_it_is_used": "Fermented in a tajau from a few days to two weeks, then aged. Served at Gawai and in the miring offering.",
   "in_the_french_borneo_kitchen": "A glaze with Liberica coffee in Course III, Mountain, at Osaka. Fermented on site at the Sarawak Cultural Village for the Kuching Finale.",
   "season_and_place": "Brewed ahead of Gawai Dayak on 1 June, the festival that marks the end of the rice harvest. At Rumah Ijau Ikok, an Iban longhouse near Kanowit, the communal cooking of glutinous rice for Gawai tuak (manduk) begins each year on 1 May.",
   "conservation_status": "Not applicable",
   "geographical_indication": "",
   "codex_alimentarius": "No Codex standard",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "Marcus et al., 2025",
     "url": "https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_19__fr-2024-053_marcus.pdf"
    },
    {
     "label": "New Straits Times, 2019",
     "url": "https://www.nst.com.my/amp/news/nation/2019/06/493424/gawai-celebration-incomplete-without-essential-tuak"
    },
    {
     "label": "Tourism Malaysia, The Gawai Dayak Festival in Sarawak (media info), 18 May 2009",
     "url": "https://www.tourism.gov.my/pdf/uploads/media/pr%20gawaidayak.pdf"
    },
    {
     "label": "Borneo Post, Longhouses uphold manduk tradition in tuak making, 1 June 2024",
     "url": "https://www.theborneopost.com/2024/06/01/longhouses-uphold-manduk-tradition-in-tuak-making/"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-11-01"
  },
  {
   "id": "bario-rice",
   "url": "https://www.chefjameswon.com/serumpun/codex/bario-rice/",
   "name": "Bario rice",
   "group": "Ferments, grains and starches",
   "other_names": "Adan rice; red, black and white varieties",
   "scientific_name": "Oryza sativa L.",
   "what_it_is": "The highland rice of the Kelabit, harvested once a year.",
   "knowledge_from": "The Kelabit of Bario. Adan rice of Ba'kelalan is the Lun Bawang's and is registered separately.",
   "shared_with_serumpun_by": "",
   "how_it_is_used": "One harvest a year, over six months.",
   "in_the_french_borneo_kitchen": "A risotto of three-coloured Bario rice in Course III, Mountain, and Bario merah in the overture, at Osaka.",
   "season_and_place": "The Kelabit highlands, Bario",
   "conservation_status": "Not applicable: a cultivated crop",
   "geographical_indication": "Bario Rice, GI08-00001, effective 22 February 2008, with the certificate presented in 2009. Adan rice of Ba'kelalan has its own, granted in 2022.",
   "codex_alimentarius": "CXS 198-1995, rice",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "Borneo Post, 2019",
     "url": "https://www.theborneopost.com/2019/10/23/ministry-probes-claims-of-fake-bario-rice-in-market/"
    },
    {
     "label": "Bernama, 2026",
     "url": "https://www.bernama.com/en/news.php/?id=2545502"
    },
    {
     "label": "Curtin University",
     "url": "https://www.curtin.edu.au/news/old-traditions-for-a-new-market/"
    },
    {
     "label": "Borneo Post, on Sarawak's GI certificates",
     "url": "https://www.theborneopost.com/?p=157454"
    },
    {
     "label": "The Star, 2026, on Adan rice",
     "url": "https://www.thestar.com.my/metro/metro-news/2026/04/23/rice-that-reflects-heritage-of-the-lun-bawang-people"
    },
    {
     "label": "Tay Pek San, Legal Protection of Geographical Indications as a Means to Foster Social and Economic Development in Malaysia, in Calboli and Ng-Loy (eds), Geographical Indications at the Crossroads of Trade, Development, and Culture, Cambridge University Press, 2017",
     "url": "https://www.cambridge.org/core/books/geographical-indications-at-the-crossroads-of-trade-development-and-culture/legal-protection-of-geographical-indications-as-a-means-to-foster-social-and-economic-development-in-malaysia/E1794720BCC4F635287676DC55E3AFDC"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-11-01"
  },
  {
   "id": "jobs-tears",
   "url": "https://www.chefjameswon.com/serumpun/codex/jobs-tears/",
   "name": "Job's tears",
   "group": "Ferments, grains and starches",
   "other_names": "Nyeli, lingkau (Iban)",
   "scientific_name": "Coix lacryma-jobi L., native to Borneo",
   "what_it_is": "A tall grass with hard, pearl-like grains.",
   "knowledge_from": "The Iban, who grow it between rows of rice.",
   "shared_with_serumpun_by": "",
   "how_it_is_used": "Cooked with rice, or boiled with honey as a drink. On Slow Food's Ark of Taste.",
   "in_the_french_borneo_kitchen": "In the overture at Osaka.",
   "season_and_place": "Sown in September, harvested in January",
   "conservation_status": "Not applicable: a cultivated crop",
   "geographical_indication": "",
   "codex_alimentarius": "No Codex standard",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "Slow Food Foundation, Ark of Taste",
     "url": "https://www.fondazioneslowfood.com/it/arca-del-gusto-slow-food/lacrime-di-giobbe/"
    },
    {
     "label": "Plants of the World Online",
     "url": "https://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:30100521-2"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-10-30"
  },
  {
   "id": "black-glutinous-rice",
   "url": "https://www.chefjameswon.com/serumpun/codex/black-glutinous-rice/",
   "name": "Black glutinous rice",
   "group": "Ferments, grains and starches",
   "other_names": "Pulut hitam",
   "scientific_name": "Oryza sativa L.",
   "what_it_is": "A dark, sticky rice among Sarawak's rice varieties.",
   "knowledge_from": "",
   "shared_with_serumpun_by": "",
   "how_it_is_used": "Black and white glutinous rice were recorded among Sarawak's rice varieties at Lundu in 1882.",
   "in_the_french_borneo_kitchen": "Kuih tai tai, pounded and pressed overnight, in Course VI, Harmony, at Osaka.",
   "season_and_place": "",
   "conservation_status": "Not applicable: a cultivated crop",
   "geographical_indication": "",
   "codex_alimentarius": "No Codex standard",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "Zehnder, Sarawak Gazette, 1882",
     "url": "https://ikanlundu.com/junglelife/zehnder_on_rice.html"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-10-30"
  },
  {
   "id": "sago",
   "url": "https://www.chefjameswon.com/serumpun/codex/sago/",
   "name": "Sago",
   "group": "Ferments, grains and starches",
   "other_names": "Balaw, the palm (Melanau); lemantak, the wet starch; biji sagu, the pearls",
   "scientific_name": "Metroxylon sagu Rottb., native to Maluku and New Guinea, grown in Sarawak",
   "what_it_is": "Starch rasped and washed from the trunk of the sago palm.",
   "knowledge_from": "The Melanau of Mukah, Oya and Dalat, for whom it is the staple.",
   "shared_with_serumpun_by": "",
   "how_it_is_used": "The pith is rasped, washed and pressed for starch; pearls are rolled through a bamboo mould (takung) and baked in a clay pot.",
   "in_the_french_borneo_kitchen": "A crust of sago and hill rice on the Empurau, Course I, River, at Osaka; the dessert at the Kuching Finale.",
   "season_and_place": "Mukah, Oya and Dalat",
   "conservation_status": "Least Concern on the IUCN Red List.",
   "geographical_indication": "",
   "codex_alimentarius": "CXS 301R-2011, edible sago flour (regional standard, Asia)",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "Chong & Collins, 2015",
     "url": "https://richtmann.org/journal/index.php/mjss/article/download/8075/7739/31276"
    },
    {
     "label": "JKKN cultural mapping",
     "url": "https://pemetaanbudaya.jkkn.gov.my/en/senibudaya/detail/1059"
    },
    {
     "label": "Plants of the World Online",
     "url": "https://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:668244-1/general-information"
    },
    {
     "label": "GBIF, IUCN Red List category for Metroxylon sagu",
     "url": "https://www.gbif.org/species/2733781"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-11-01"
  },
  {
   "id": "tebaloi",
   "url": "https://www.chefjameswon.com/serumpun/codex/tebaloi/",
   "name": "Tebaloi",
   "group": "Ferments, grains and starches",
   "other_names": "Sago biscuit",
   "scientific_name": "Not applicable: a baked preparation",
   "what_it_is": "A Melanau sago biscuit, baked twice.",
   "knowledge_from": "The Melanau; made at Kampung Tutus Hilir, Mukah.",
   "shared_with_serumpun_by": "",
   "how_it_is_used": "Sago flour, eggs, sugar, coconut and turmeric, rolled on banana leaves and baked twice.",
   "in_the_french_borneo_kitchen": "A black squid-ink tebaloi cracker in Course IV, Coast, at Osaka; also at the Kuching Finale.",
   "season_and_place": "Mukah",
   "conservation_status": "Not applicable",
   "geographical_indication": "Proposed in 2012; not registered",
   "codex_alimentarius": "No Codex standard",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "Borneo Post, 2012",
     "url": "https://www.theborneopost.com/2012/08/09/tebaloi-gaining-in-popularity/"
    },
    {
     "label": "Abdullah et al., 2013",
     "url": "https://agris.fao.org/search/en/records/65df01b20f3e94b9e5d3f87b"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-10-30"
  },
  {
   "id": "dabai",
   "url": "https://www.chefjameswon.com/serumpun/codex/dabai/",
   "name": "Dabai",
   "group": "Fruits, nuts, seeds and fungi",
   "other_names": "Sarawak olive; kembayau (Sabah, Brunei)",
   "scientific_name": "Canarium odontophyllum Miq.",
   "what_it_is": "A small purple-black fruit with rich, oily flesh.",
   "knowledge_from": "",
   "shared_with_serumpun_by": "",
   "how_it_is_used": "Soaked in warm water for about twenty minutes, then eaten with soy sauce, sugar or salt; the kernel is eaten too.",
   "in_the_french_borneo_kitchen": "In the overture at Osaka.",
   "season_and_place": "The Rajang basin: Kanowit, Song and Kapit. In season December to January and May to June.",
   "conservation_status": "Least Concern on the IUCN Red List (2024 assessment).",
   "geographical_indication": "Sarawak Dabai, effective 9 March 2011",
   "codex_alimentarius": "No Codex standard",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "DayakDaily, 2022",
     "url": "https://dayakdaily.com/dabai-prices-in-sibu-more-affordable-as-supply-improves"
    },
    {
     "label": "Borneo Post",
     "url": "https://www.theborneopost.com/?p=157454"
    },
    {
     "label": "GBIF, IUCN Red List checklist record for Canarium odontophyllum, citing Energy Development Corporation (EDC), IUCN Red List 2024, e.T197848207A203233686",
     "url": "https://api.gbif.org/v1/species/258121611/distributions"
    },
    {
     "label": "IUCN Red List, Canarium odontophyllum",
     "url": "https://www.iucnredlist.org/species/197848207/203233686"
    },
    {
     "label": "L.Y. Chew, I. Amin, A. Azrina and C.Y. Lau, Canarium odontophyllum Miq.: An Underutilized Fruit for Human Nutrition and Sustainable Diets, abstract, FAO (file dated 2011)",
     "url": "https://www.fao.org/ag/humannutrition/25339-0cc737b2f860a37e0251f412a3aa46308.pdf"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-11-01"
  },
  {
   "id": "terung-asam",
   "url": "https://www.chefjameswon.com/serumpun/codex/terung-asam/",
   "name": "Terung asam",
   "group": "Fruits, nuts, seeds and fungi",
   "other_names": "Terung Dayak",
   "scientific_name": "Solanum lasiocarpum Dunal (sometimes cited as S. ferox)",
   "what_it_is": "A round, sour, yellow fruit of the nightshade family, cooked as a vegetable.",
   "knowledge_from": "Hill paddy farmers, who traditionally plant it as an intercrop in hill paddy fields. It is also called terung Dayak and terung Iban.",
   "shared_with_serumpun_by": "",
   "how_it_is_used": "Cooked as a sour vegetable, as in sup terung Dayak.",
   "in_the_french_borneo_kitchen": "In Course III, Mountain, at Osaka, and at the Kuching Finale.",
   "season_and_place": "Traditionally grown as an intercrop in hill paddy fields and now planted throughout Sarawak. It is not seasonal; the Terung Mas variety is ready about 132 to 141 days after transplanting and is picked over 26 to 44 days.",
   "conservation_status": "Not applicable: a cultivated crop",
   "geographical_indication": "Terung Asam Sarawak, GI2010-00002, effective 30 June 2011",
   "codex_alimentarius": "No Codex standard",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "Ting & Ding, 2021",
     "url": "https://ukm.my/jsm/english_journals/vol50num3_2021/vol50num3_2021pg595-603.html"
    },
    {
     "label": "Sarawak Department of Agriculture",
     "url": "https://data.sarawak.gov.my/home/data/resource_download/a28db33a-862f-465d-927a-367d9ad84445"
    },
    {
     "label": "Ibrahim, Zakaria and Aris, Phytochemistry and biological activity of terung asam, Journal of Sustainability Science and Management 17(2), 2022",
     "url": "https://jssm.umt.edu.my/wp-content/uploads/2022/04/19.-PHYTOCHEMISTRY-AND-BIOLOGICAL-ACTIVITY-OF-TERUNG-ASAM.pdf"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-11-01"
  },
  {
   "id": "bambangan",
   "url": "https://www.chefjameswon.com/serumpun/codex/bambangan/",
   "name": "Bambangan",
   "group": "Fruits, nuts, seeds and fungi",
   "other_names": "Mawang; embang (Sarawak); alim (Kenyah, Kalimantan)",
   "scientific_name": "Mangifera pajang Kosterm., endemic to Borneo",
   "what_it_is": "A wild mango of Borneo with thick skin and resinous, sour-sweet flesh.",
   "knowledge_from": "Grown in Dayak orchards across Borneo.",
   "shared_with_serumpun_by": "",
   "how_it_is_used": "The ripe flesh is eaten after thick peeling; the dried skin goes into sambal. In Sarawak the young shoots are sold as a vegetable.",
   "in_the_french_borneo_kitchen": "Mawang with kasam in the main at the Kuching Finale, presented by Chef Laura Sim Bara.",
   "season_and_place": "Occurs wild, though rarely, in lowland dipterocarp forest, and is common in cultivation in Dayak orchards and villages; a large variety is found mainly in the upper Rajang, Kapit Division. In Sarawak it reaches markets after the main fruit season; in Sabah it fruits from July to September.",
   "conservation_status": "Data Deficient on the IUCN Red List (2024 assessment).",
   "geographical_indication": "",
   "codex_alimentarius": "No Codex standard",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "PROSEA",
     "url": "https://prosea.prota4u.org/view.aspx?id=6692"
    },
    {
     "label": "Mangifera pajang",
     "url": "https://en.wikipedia.org/wiki/Mangifera_pajang"
    },
    {
     "label": "PROSEA (Bompard), Mangifera pajang, via Pl@ntUse",
     "url": "https://plantuse.plantnet.org/en/Mangifera_pajang_(PROSEA)"
    },
    {
     "label": "The Borneo Post, Exploring the wealth of wild fruits available locally, 2017",
     "url": "https://www.pressreader.com/malaysia/the-borneo-post/20170521/282011852297055"
    },
    {
     "label": "Hills, R. & de Kok, R., Mangifera pajang, IUCN Red List 2024 (doi:10.2305/IUCN.UK.2024-1.RLTS.T31394A202138171.en), as served by GBIF",
     "url": "https://api.gbif.org/v1/species/176778939/distributions"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-11-01"
  },
  {
   "id": "asam-paya",
   "url": "https://www.chefjameswon.com/serumpun/codex/asam-paya/",
   "name": "Asam paya",
   "group": "Fruits, nuts, seeds and fungi",
   "other_names": "Asam kelubi",
   "scientific_name": "Eleiodoxa conferta (Griff.) Burret",
   "what_it_is": "The sour fruit of a peat-swamp palm.",
   "knowledge_from": "The Melanau, who sour their umai with it.",
   "shared_with_serumpun_by": "",
   "how_it_is_used": "With calamansi, the sour in Bintulu umai; also pickled.",
   "in_the_french_borneo_kitchen": "",
   "season_and_place": "A clustering palm that grows in groups in the undergrowth of lowland freshwater swamps, and is especially abundant in peat swamp forest where the water moves a little.",
   "conservation_status": "Not assessed on the IUCN Red List.",
   "geographical_indication": "",
   "codex_alimentarius": "No Codex standard",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "UPM study of Bintulu umai",
     "url": "https://cendekia.unisza.edu.my/neuaxis-e/Record/upm-76490/Description"
    },
    {
     "label": "Eleiodoxa",
     "url": "https://en.wikipedia.org/wiki/Eleiodoxa"
    },
    {
     "label": "PROSEA (Jansen et al.), Eleiodoxa conferta, via Pl@ntUse",
     "url": "https://plantuse.plantnet.org/en/Eleiodoxa_conferta_(PROSEA)"
    },
    {
     "label": "GBIF, IUCN Red List category for Eleiodoxa conferta (Not Evaluated), checked November 2026",
     "url": "https://api.gbif.org/v1/species/2735100/iucnRedListCategory"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-11-01"
  },
  {
   "id": "buah-kulim",
   "url": "https://www.chefjameswon.com/serumpun/codex/buah-kulim/",
   "name": "Buah kulim",
   "group": "Fruits, nuts, seeds and fungi",
   "other_names": "Bawang hutan; jungle garlic; sedau (Murut, Sabah)",
   "scientific_name": "Scorodocarpus borneensis (Baill.) Becc.",
   "what_it_is": "A forest fruit that smells of garlic and is cooked in its place.",
   "knowledge_from": "",
   "shared_with_serumpun_by": "",
   "how_it_is_used": "The garlic-scented fruit is cooked in place of garlic; the leaves are eaten as a vegetable.",
   "in_the_french_borneo_kitchen": "In the prawn bisque of Course V, Sea, at Osaka, for its earthy note of garlic and truffle.",
   "season_and_place": "In Borneo it usually fruits from June to September. It grows scattered in primary rainforest up to about 600 m, occasionally 900 m.",
   "conservation_status": "Least Concern on the IUCN Red List (2024 assessment).",
   "geographical_indication": "",
   "codex_alimentarius": "No Codex standard",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "World Flora Online",
     "url": "https://list.worldfloraonline.org/wfo-0001035368"
    },
    {
     "label": "Wiart et al., 2023",
     "url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC10419944"
    },
    {
     "label": "PROSEA 5(3), Scorodocarpus, via Pl@ntUse",
     "url": "https://plantuse.plantnet.org/en/Scorodocarpus_borneensis_(PROSEA)"
    },
    {
     "label": "de Kok, R., Scorodocarpus borneensis, IUCN Red List 2024 (doi:10.2305/IUCN.UK.2024-1.RLTS.T33256A67807585.en), as served by GBIF",
     "url": "https://api.gbif.org/v1/species/258124002/distributions"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-11-01"
  },
  {
   "id": "buah-keluak",
   "url": "https://www.chefjameswon.com/serumpun/codex/buah-keluak/",
   "name": "Buah keluak",
   "group": "Fruits, nuts, seeds and fungi",
   "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.",
   "shared_with_serumpun_by": "",
   "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.",
   "in_the_french_borneo_kitchen": "",
   "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).",
   "geographical_indication": "",
   "codex_alimentarius": "No Codex standard",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "PROSEA",
     "url": "https://prosea.prota4u.org/view.aspx?id=1218"
    },
    {
     "label": "PROSEA, Pangium edule, via Pl@ntUse",
     "url": "https://plantuse.plantnet.org/en/Pangium_edule_(PROSEA)"
    },
    {
     "label": "Faridah-Hanum, I., Morphological variation of Pangium edule fruits in Malaysia, Gardens' Bulletin Singapore 48, 1996",
     "url": "https://www.nparks.gov.sg/sbg/research/publications/gardens%27-bulletin-singapore/-/media/sbg/gardens-bulletin/4-4-48-1-2-07-y1996-v48-p1-p2-gbs-pg-189.ashx"
    },
    {
     "label": "IUCN SSC Global Tree Specialist Group & BGCI, Pangium edule, IUCN Red List 2021 (doi:10.2305/IUCN.UK.2021-1.RLTS.T143874361A192377449.en), as served by GBIF",
     "url": "https://api.gbif.org/v1/species/188433644/distributions"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-11-01"
  },
  {
   "id": "perah",
   "url": "https://www.chefjameswon.com/serumpun/codex/perah/",
   "name": "Perah",
   "group": "Fruits, nuts, seeds and fungi",
   "other_names": "Kelampai (Iban); rampeh, rapi (Bidayuh)",
   "scientific_name": "Elateriospermum tapos Blume",
   "what_it_is": "The seed of a forest tree, poisonous fresh and eaten boiled, roasted or fermented.",
   "knowledge_from": "Iban and Bidayuh names are recorded; which Sarawak communities eat it is to be confirmed.",
   "shared_with_serumpun_by": "",
   "how_it_is_used": "Fresh seeds hold cyanide; they are eaten boiled, roasted or fermented.",
   "in_the_french_borneo_kitchen": "In the first appetiser at the Kuching Finale.",
   "season_and_place": "Across its range it flowers and fruits throughout the year. It grows in hilly mixed dipterocarp and secondary forest, kerangas and forest edges, from sea level to 600 m.",
   "conservation_status": "Least Concern on the IUCN Red List (2023 assessment).",
   "geographical_indication": "",
   "codex_alimentarius": "No Codex standard",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "Naturalis, Malesian Euphorbiaceae",
     "url": "https://nationaalherbarium.nl/Euphorbs/specE/Elateriospermum.htm"
    },
    {
     "label": "PROSEA",
     "url": "https://prosea.prota4u.org/view.aspx?id=5337"
    },
    {
     "label": "Zainal Ariffin, A.Hj., Elateriospermum tapos, IUCN Red List 2023 (doi:10.2305/IUCN.UK.2023-1.RLTS.T62003342A62003344.en), as served by GBIF",
     "url": "https://api.gbif.org/v1/species/258114275/distributions"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-11-01"
  },
  {
   "id": "split-gill-mushroom",
   "url": "https://www.chefjameswon.com/serumpun/codex/split-gill-mushroom/",
   "name": "Split-gill mushroom",
   "group": "Fruits, nuts, seeds and fungi",
   "other_names": "Kulat kerang (Iban)",
   "scientific_name": "Schizophyllum commune Fr.",
   "what_it_is": "A small, fan-shaped wild mushroom with a chewy, savoury bite.",
   "knowledge_from": "The Iban, as recorded at Lambir, Miri.",
   "shared_with_serumpun_by": "",
   "how_it_is_used": "Eaten young. It can cause allergic reactions.",
   "in_the_french_borneo_kitchen": "",
   "season_and_place": "Recorded as an Iban food mushroom within 30 km of Rumah Chabu, Lambir, in a survey from 27 December 2005 to 13 January 2006. The area has no dry season, so it is hard to predict when mushrooms will fruit.",
   "conservation_status": "Not applicable",
   "geographical_indication": "",
   "codex_alimentarius": "CXS 38-1981, edible fungi; CXS 39-1981 if dried",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "Yamashita, RIHN",
     "url": "https://chikyu.repo.nii.ac.jp/record/2407/files/Chapter4_4.pdf"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-11-01"
  },
  {
   "id": "empurau",
   "url": "https://www.chefjameswon.com/serumpun/codex/empurau/",
   "name": "Empurau",
   "group": "River life and insects",
   "other_names": "King of the River; Emperor of River Fish",
   "scientific_name": "Tor tambroides (Bleeker, 1854); its taxonomy is under review",
   "what_it_is": "A prized river fish of Sarawak's great rivers that feeds on fallen fruit.",
   "knowledge_from": "The river communities of the Rajang, Baram and Baleh.",
   "shared_with_serumpun_by": "",
   "how_it_is_used": "Feeds on fallen riverbank fruit such as engkabang, which flavours its flesh. Sells at RM800 to RM1,800 a kilogram.",
   "in_the_french_borneo_kitchen": "Confit in Engkabang oil, the hero of Course I, River, at Osaka.",
   "season_and_place": "The Rajang, Baram and Baleh rivers",
   "conservation_status": "Data Deficient on the IUCN Red List (2018 assessment), because its taxonomy is unresolved; not listed under the Sarawak Wild Life Protection Ordinance 1998.",
   "geographical_indication": "",
   "codex_alimentarius": "No Codex standard",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "Esa et al., 2008",
     "url": "https://core.ac.uk/download/153802043.pdf"
    },
    {
     "label": "Bernama, 2021",
     "url": "https://www.bernama.com/en/news.php?id=2023016"
    },
    {
     "label": "Kottelat, M., Pinder, A.C. & Harrison, A., Tor tambroides, IUCN Red List 2018",
     "url": "https://core.ac.uk/download/162654591.pdf"
    },
    {
     "label": "Sarawak LawNet, Wild Life Protection Ordinance 1998 (Cap. 26)",
     "url": "https://lawnet.sarawak.gov.my/lawnet_file/Ordinance/ORD_CAP.%2026%20LawNet%202024.pdf"
    },
    {
     "label": "Sarawak LawNet, State Fisheries Ordinance 2003 (Cap. 54)",
     "url": "https://lawnet.sarawak.gov.my/lawnet_file/Ordinance/ORD_CAP.%2054%20LawNet%202024.pdf"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-11-01"
  },
  {
   "id": "tekuyung",
   "url": "https://www.chefjameswon.com/serumpun/codex/tekuyung/",
   "name": "Tekuyung",
   "group": "River life and insects",
   "other_names": "River snail; tekuyung panjai, the long snail; tekuyung minyak; tekuyung pasang",
   "scientific_name": "Not yet identified: tekuyung is a general word for river snail",
   "what_it_is": "River snails gathered and cooked by longhouse families.",
   "knowledge_from": "Longhouse families, as at Ulu Budu, Saratok.",
   "shared_with_serumpun_by": "",
   "how_it_is_used": "Tekuyung panjai, the long snail, is gathered among pebbles and fallen leaves in clean streams; tekuyung minyak, with a shorter shell, is caught with bait.",
   "in_the_french_borneo_kitchen": "Tekuyung pasang in the overture, and a snail glace in Course I, River, at Osaka.",
   "season_and_place": "Tekuyung panjai, the trumpet-shaped kind, is gathered in clear streams and small rivers in Sarawak, among pebbles, fallen leaves and sticks in the water, with no bait needed. One family gathered it at Ulu Sungai Budu, about two hours' drive from Pakan. No season is recorded.",
   "conservation_status": "",
   "geographical_indication": "",
   "codex_alimentarius": "No Codex standard",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "Borneo Post",
     "url": "https://www.theborneopost.com/?p=336682"
    },
    {
     "label": "DayakDaily",
     "url": "https://dayakdaily.com/trumpet-shaped-terkuyung-panjai-still-in-demand-as-local-native-delicacy"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-11-01"
  },
  {
   "id": "weaver-ants",
   "url": "https://www.chefjameswon.com/serumpun/codex/weaver-ants/",
   "name": "Weaver ants",
   "group": "River life and insects",
   "other_names": "Kerengga (Malay)",
   "scientific_name": "Oecophylla smaragdina (Fabricius)",
   "what_it_is": "Tree-nesting ants whose adults and eggs are eaten.",
   "knowledge_from": "The Bidayuh of Kuching and Samarahan.",
   "shared_with_serumpun_by": "",
   "how_it_is_used": "Adults ground with chilli and salt or stir-fried; the eggs eaten raw or in porridge.",
   "in_the_french_borneo_kitchen": "A weaver-ant coconut soufflé in Course IV, Coast, at Osaka.",
   "season_and_place": "",
   "conservation_status": "Not applicable",
   "geographical_indication": "",
   "codex_alimentarius": "No Codex standard",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "UNIMAS, 2007",
     "url": "https://ir.unimas.my/id/eprint/19883/"
    },
    {
     "label": "GlobinMed",
     "url": "https://globinmed.com/?p=53077"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-10-30"
  },
  {
   "id": "sago-grub",
   "url": "https://www.chefjameswon.com/serumpun/codex/sago-grub/",
   "name": "Sago grub",
   "group": "River life and insects",
   "other_names": "Ulat mulong; ulat sagu",
   "scientific_name": "The larva of the sago palm weevil, Rhynchophorus sp., reported in Sarawak as R. ferrugineus",
   "what_it_is": "The plump larva of the sago palm weevil.",
   "knowledge_from": "The Melanau of Mukah; the Bidayuh too.",
   "shared_with_serumpun_by": "",
   "how_it_is_used": "Eaten dried, smoked, grilled, stir-fried or alive.",
   "in_the_french_borneo_kitchen": "Offered as an optional element in Course IV, Coast, at Osaka, as an invitation to conversation.",
   "season_and_place": "Mukah",
   "conservation_status": "Not applicable",
   "geographical_indication": "",
   "codex_alimentarius": "No Codex standard",
   "consent": "Given, recorded by CHASS, 30 October 2026",
   "sources": [
    {
     "label": "The Star, 2014",
     "url": "https://thestar.com.my/news/community/2014/09/08/sago-larvae-a-must-try-delicacy-dried-smoked-grilled-or-eaten-alive-the-worm-is-easy-to-find-at-muk"
    },
    {
     "label": "Chong & Collins, 2015",
     "url": "https://richtmann.org/journal/index.php/mjss/article/download/8075/7739/31276"
    }
   ],
   "added": "2026-11-01",
   "sources_checked": "2026-10-30"
  }
 ]
}