View source for Biology:Parkia speciosa

{{Short description|Species of flowering plant}}
{{Speciesbox
|image = Parkia speciosa.JPG
|image_caption = Seed pods
|status = LC
|status_system = IUCN3.1
|status_ref = <ref name="iucn status 19 November 2021">{{cite iucn |author=Harvey-Brown, Y. |date=2019 |title=''Parkia speciosa'' |volume=2019 |page=e.T153891869A153917800 |doi=10.2305/IUCN.UK.2019-3.RLTS.T153891869A153917800.en |access-date=19 November 2021}}</ref>
|genus = Parkia
|species = speciosa
|authority = Hassk.<ref name=POWO>{{BioRef | powo | title = ''Parkia speciosa'' | id = 512231-1 | access-date = 25 June 2021}}</ref>
|synonyms = 
  {{Species list
  | Acacia gigantea | Noronha
  | Inga pyriformis | Jungh. ex Miq.
  | Mimosa pedunculata | W.Hunter
  | Parkia graveolens | Prain
  | Parkia harbesonii | Elmer
  | Parkia macrocarpa | Miq.
  }}
|synonyms_ref = <ref name=POWO/>
}}
[[File:Nasi Goreng Pete Kambing.JPG|thumb|right|220px| Nasi goreng kambing pete in Jakarta, fried rice with goat meat and stink beans]]
[[File:Petaidish.jpg|thumb|right|220px| A Malaysian petai beans dish with minced meat, dried shrimp, chili, onions, belacan and soysauce]]
[[File:Mu phat sato.jpg|thumb|right|220px|Thai, Mhu phat sato, pork stir-fried with stink beans]]

'''''Parkia speciosa''''', the '''bitter bean''', '''twisted cluster bean''', '''sator bean''', '''stink bean''', or '''petai''' is a plant of the genus ''[[Biology:Parkia|Parkia]]'' in the family [[Biology:Fabaceae|Fabaceae]].  It bears long, flat edible beans with bright green seeds the size and shape of plump almonds which have a rather peculiar smell, similar to, but stronger than that of the [[Biology:Shiitake|shiitake]] mushroom, due to sulfur-containing compounds also found in shiitake, truffles and cabbage.<ref>{{cite journal |last1=Frérot |first1=Eric |last2=Velluz |first2=Alain |last3=Bagnoud |first3=Alain |last4=Delort |first4=Estelle |title=Analysis of the volatile constituents of cooked petai beans (Parkia speciosa) using high-resolution GC/ToF–MS |journal=Flavour and Fragrance Journal |date=2008 |volume=23 |issue=6 |pages=434–440 |doi=10.1002/ffj.1902 }}</ref>

==Botanical description==
The petai tree can grow to about 30 metres. It bears flowers in a light bulb-shaped mass at the end of long stalks. The flowers secrete a nectar that attracts bats and other pollinators. The fruits emerge as long, twisted, translucent pods in a cluster of seven or eight pods. When those pods are mature, within them will reside the petai beans or seeds.<ref name="PlantUse">{{cite web|title=Parkia speciosa|url=http://uses.plantnet-project.org/en/Parkia_speciosa_(PROSEA)|website=PlantUse|access-date=25 July 2017}}</ref>

==Uses==
===Cooking===
The beans of other ''Parkia'' species (for example, ''Parkia javanica'' and ''Parkia singularis'') are also popular as culinary ingredient in Indonesia, Malaysia, [[Place:Singapore|Singapore]], Brunei, Laos, southern Thailand, Burma, and northeastern {{wipe|India}}, especially Assam, Nagaland, Manipur, Mizoram and Tripura (consumed mostly by the Tiprasa people).  They are sold in bunches, still in the pod, or the seeds are sold in plastic bags. Pods are gathered from the wild, or from cultivated trees: they are exported in jars or cans, pickled in brine, or frozen.<ref>[https://migrationology.com/the-stink-bean-a-little-smelly-a-lot-of-flavor/ The Stink Bean – A Little Smelly, A Lot of Flavor by Mark Wien] in Migrationology</ref>

The vegetable is known as ''petai'', ''pete'' in Indonesia, Malaysia and Singapore. In the marketplace, depending on the country of origin, ''Parkia'' species may be labelled ''Wakerec'', ''Petai'', in [[Social:Assamese language|Assamese]] ''Gachhua uri'' , in Meitei ''Yongchak'', in Thadou ''Jongla''. They are best when combined with other strongly flavoured foods such as [[Biology:Garlic|garlic]], chili peppers, dried shrimp or shrimp paste, as in sambal petai. When young, the pods are flat because the seeds have not yet developed, and they hang like a bunch of slightly twisted ribbons, pale green, almost translucent. At this stage they may be eaten raw, fried or pickled. Young tender pods with undeveloped beans can be used whole in stir-fried dishes.<ref>{{cite web|last1=Robinson|first1=Kristy|title=How to Cook Petai|url=http://oureverydaylife.com/cook-petai-22192.html|website=Our Everyday Life|access-date=25 July 2017}}</ref>

The seeds are also dried and seasoned for later consumption. When dried the seeds turn black. Petai beans or seeds look like broad beans. Like mature broad beans, they may have to be peeled before cooking. Petai has earned its nickname 'stink bean' because its strong smell is very pervasive.  It lingers in the mouth and body. Like [[Biology:Asparagus|asparagus]], it contains certain amino acids that give a strong smell to one's [[Biology:Urine|urine]], an effect that can be noticed up to two days after consumption. Like other beans, their complex carbohydrates can also cause strong-smelling [[Medicine:Flatulence|rectal gas]]. {{fact|date=July 2020}}

====Indonesia====
In Indonesia, ''petai'' is very popular in the highlands of Java and Sumatra, especially among Sundanese, Minangkabau and many other people in different cultures of the island. In Sundanese cuisine ''petai'' might be eaten raw with ''sambal'' as part of ''lalab'', fried or grilled. It also can be stir fried and mixed with ''oncom''. In Java and Sumatra, it also might be added to ''sayur lodeh'' or ''sambal goreng ati petai'' (fried diced beef or chicken liver in ''sambal'' and ''petai''). ''Nasi goreng kambing petai'' is popular variant of ''nasi goreng'' (fried rice) with goat meat and petai. In Minangkabau cuisine it usually become part of ''lado'' (Minang sambal) for ''ayam pop'' (Padang style fried chicken).

====India====
[[File:A Thangal tribal old woman of Thangal Surung village, presenting gifts (including Yongchaak - Parkia speciosa) to Khaidem Pramodini, a Meitei authoress from Imphal.jpg|thumb|250px|A bunch of {{langnf|mni|Yongchaak|Parkia speciosa}} is generally used as a part of gifts presented to honourable people in Manipur. It shows a Thangal woman presenting the Yongchaak to a Meitei lady.]]
[[File:Parkia_20231215_074641.jpg|thumb|left|''Parkia speciosa'' being sold in Nagaland]]
In Manipur, it is called ''yongchak''. It is grown mainly on all the hilly areas and some other parts of Manipur valley. <ref>[http://www.thepeopleschronicle.in/daily/english/4824/ Kangpokpi tops in cultivation of poppy in state] Kuki dominated district of Manipur</ref> Varieties found here are somewhat harder than the counterparts of Thailand or Malaysia. The wild variety from the hills is more commonly sold in market. Some species of ''Parkia'' are grown in small scale by farmers in northeast India. In mainland India, it is grown as an ornamental plant, shade tree and border tree. This bean has become an important ingredient in many food items in Tripura too. 

In Manipur, the seeds or the bean as a whole are eaten by preparing a local delicacy called ''Hmarcha dêng'', Eromba (a traditional Manipuri chutney) or Yongchak singju (a traditional Manipuri salad).<ref>[https://thetasteoffood.wordpress.com/tag/manipuri-spicy-salad/ Spicy Manipuri Salad] in The Taste of Food</ref> Eromba is a very common cuisine in Manipur made with boiled potato, fermented fish, chili and other vegetables, in this case, Parkia. ''Yongchak singju'' is another favourite side dish made with ''Parkia'' cut into small pieces and then mixed with red hot chili paste. Parkia is also used for making various other dishes with fish and vegetables. The Kuki Tribe in North-East India, call it "Jongha". Rongmei Tribe of Manipur, Nagaland and Assam call it ''Gachhua uri'' which is cooked with meat or prepared as salad, and sometimes seeds are eaten with ''Chattni'' made of dry fish or Gankhiang khui (local fermented dry seed). The Hmar tribe of Assam, Mizoram, Meghalaya, Manipur call it '' Zawngṭa'' (pronounced Zongtra) and mainly prepare it with chilli, Sodium Bi-carbonate, little amount of salt and a special fermented pork called "Saum"(sa means meat, um means fermented) and called it '' Zawngṭa-râwt''.

In Mizoram, the Mizo people are also very fond of it, and call it '' zawngṭah''. They eat the whole bean by removing the outer layer of the skin and also eat the seeds. It is eaten raw as a side dish or use as a recipe for chutney. They also use to prepare it with chili and a fermented pork called ''saum'' which is the same as ''sathu'' of Manipur. It very common side dish among the peoples of naga, Mizo ( Zohnahthlak ) like Mizo in Mizoram, Hmâr, Kuki, Chin, Zomi etc. in neighbouring states and countries.  In Manipur, Assam, Tripura, the (Tripura people call it ''Wakerec mosedang'') and Bangladesh Manipuris call it ''yongchak'' or ''wakerec'' in the local Manipuri dialect and consume it as a salad mixed with fermented fish or, the boiled or roasted seeds either alone or in a mash of boiled vegetables laced with fermented fish.

====Malaysia & Singapore====
In Malaysia and Singapore, petai is also commonly served with sambal, or mixed with dried shrimp, chili peppers, red onions, belacan (prawn paste), soy sauce and prawn. Another popular side dish to nasi lemak or plain rice is petai beans cooked with fried dry [[Biology:Anchovy|anchovies]] and sauteed chili sambal (sambal tumis).

====Thailand====
In Thailand it is called  ''sah-taw'' ({{lang-th|สะตอ}}), as ''mu phat sah-taw'', stink bean with stir fried pork.

==References==
{{Reflist}}

==External links==
*[http://www.inpui.com/2010/10/hmar-dish-zawngtrate-sathu.html Another species of the Zongtra]
*[http://e-pao.net/GP.asp?src=20..121111.nov11 Yongchak finds a new home in Ukhrul]

{{Taxonbar|from=Q311088}}

[[Category:Parkia|speciosa]]

{{Sourceattribution|Parkia speciosa}}