Buah keluak is a nut that is used in traditional Peranakan cuisine, which is a blend of Chinese and Malay influences. It is a key ingredient in dishes such as ayam buah keluak, which is a chicken stew made with tamarind gravy and buah keluak nuts. The nuts are also used in other dishes such as tulang babi buah keluak, which is a pork rib stew. The nuts are known for their unique flavor, which is described as an acquired taste that is reminiscent of cacao, mushrooms, and black olives. The nuts are processed to remove cyanide compounds and volcanic ash before being used in cooking. The processing involves boiling, immersion in ash, and burial in the ground for an extended period. The buah keluak tree is native to Malaysia, Indonesia, and Singapore, and it belongs to the Achariaceae family of shrubs and trees. The tree begins to bear fruit at about age 15, and the nuts are available year-round.