Archidendron pauciflorum

Archidendron pauciflorum
Scientific classification Edit this classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Rosids
Order: Fabales
Family: Fabaceae
Subfamily: Caesalpinioideae
Clade: Mimosoid clade
Genus: Archidendron
Species:
A. pauciflorum
Binomial name
Archidendron pauciflorum
(Benth.) I.C.Nielsen (1984 publ. 1985)
[1]
  • Archidendron pauciflorum var. caulostachyum (Merr.) I.C.Nielsen
  • Archidendron pauciflorum var. pauciflorum
Synonyms[1]
  • Abarema pauciflora (Benth.) Kosterm. (1954)
  • Pithecellobium pauciflorum Benth. (1844)

Archidendron pauciflorum, commonly known as djenkol, jengkol or jering, is a species of flowering tree in the pea family, Fabaceae. It is native to Southeast Asia, where the seeds are also a popular dish.[2] They are mainly consumed in Indonesia, Thailand, Myanmar, and Vietnam, prepared by frying, boiling, or roasting, and eaten raw.[3] The beans are mildly toxic due to the presence of djenkolic acid, an amino acid that causes djenkolism (djenkol bean poisoning).[4] The beans and leaves of the djenkol tree are traditionally used for medicinal purposes, such as purifying the blood.[5] To date, djenkol is traded on local markets only.[6]

  1. ^ a b Archidendron pauciflorum (Benth.) I.C.Nielsen. Plants of the World Online. Retrieved 9 February 2024.
  2. ^ Lim, T. K. "Archidendron jiringa." Edible Medicinal And Non-Medicinal Plants. Springer Netherlands, 2012. 544-548.
  3. ^ Larson, JAMES L., and RICHARD F. Clark. "Plant toxins in the tropics." Tropical Infectious Diseases (Second Edition)(2006): 102-19.
  4. ^ Wong, Jin Shyan, et al. "Acute anuric renal failure following jering bean ingestion." Asian Journal of Surgery 30.1 (2007): 80-81.
  5. ^ Ong, H. C., and J. Norzalina. "Malay herbal medicine in Gemencheh, Negri Sembilan, Malaysia." Fitoterapia 70.1 (1999): 10-14.
  6. ^ Wiriadinata, H. (1993) Archidendron jiringa (Jack) Nielsen. In: Siemonsma JB, Piluek K (eds.) Plant resources of South-East Asia No 8: Vegetables. Prosea, Bogor, p. 89–90