Jengkol, Jiringa

Archidendron jiringa

Physical Characteristics

Archidendron jiringa is an evergreen Tree growing to 20 m (65ft) by 20 m (65ft) at a medium rate. See above for USDA hardiness. It is hardy to UK zone 10. The flowers are pollinated by Moths, insects. It can fix Nitrogen. Suitable for: light (sandy), medium (loamy) and heavy (clay) soils, prefers well-drained soil and can grow in heavy clay soil. Suitable pH: mildly acid, neutral and basic (mildly alkaline) soils and can grow in very acid and very alkaline soils. It can grow in semi-shade (light woodland) or no shade. It prefers moist soil.

Distribution

E. Asia - Bangladesh. Myanmar, Thailand, Malaysia, Indonesia.

Habitats

Edible Uses

Edible Parts: Flowers Fruit Leaves Seed Seedpod Shoots Edible Uses: Edible portion: Pods - flavouring, Shoots, Seeds, Spice, Leaves. Seed - raw or cooked[ 301 ]. The seed has a powerful odour that many people find objectionable[ 63 ]. Young seeds are often eaten raw[ 303 ]. Generally the young seeds are believed to have a better flavour than older ones, though some people prefer to eat germinating mature seeds[ 306 ]. The seedpod is 20 - 25cm long and 3 - 4cm wide, twisted in a wide spiral[ 418 ]. Mature seeds contain djenkolic acid and need careful preparation to neutralize it. Traditionally, they are boiled in three changes of water[ 451 ]. Sometimes the seeds are boiled in a mixture of water, wood ash, bamboo leaves and pieces of steel or nails, discarding the cook water a number of times[ 306 ]. The resulting beans are said to be highly nutritious[ 306 ]. Other ways in which the seeds are prepared are:- 1). Boiled thoroughly till the offensive smell has disappeared, then consumed with salt and grated coconut[ 303 ]. 2). Steeped for a couple of hours in salt water, before being fried in oil. This also removes most of the bad smell[ 303 ]. 3). Made into a local delicacy, called emping. After cooking, the cotyledons are flattened by hammering them one by one into the shape of small cakes which are sun-dried, and fried in coconut oil and sprinkled with salt before consumption[ 301 , 303 ]. 4). Buried for 14 days until they germinate, then dug up and washed clean, whilst at the same time the sprouts are cut off and thrown away[ 303 ]. The latter way of preparation is said to minimize the danger of intoxication by jengkolic acid, crystals of which can cause kidney failure. It is recommended to drink much water when eating the seeds[ 303 ]. A starch is also extracted from the seed[ 301 ]. Young leaves - cooked[ 46 , 301 ]. The very young wine-red shoots are consumed raw as a vegetable[ 303 ]. Flowers[ 301 ]. Eaten as a vegetable[ 46 ]. Fruit[ 301 ].

Medicinal Uses

Diuretic Hypoglycaemic Skin The seed is said to be good for relieving the symptoms of diabetes[ 63 , 306 ]. The old leaves, burnt to ashes, are used against itching[ 303 , 418 ]. The ashes of young leaves are used as wound powder for cuts (e.g. Circumcision)[ 303 ]. They are also applied traditionally as a diuretic, but are poisonous when eaten in large amounts[ 303 ].

Known Hazards

Djenkolic acid, an amino acid derivative, has been found in the seed. Ingestion of the seed can cause the formation of sharp needle-like crystals of djenkolic acid in the kidney or urinary tract. In severe cases, crystals of djenkolic acid have been found in urine. Indeed, people who are suffering from djenkolism show similar symptoms to those suffering from kidney or urinary stones, a condition for which it has been frequently mistaken[ 306 ].