Jengkol or Archidendron pauciflorum in latin is a species of flowering tree in the pea family. Common English names are Blackbead, Dog Fruit, Djenkol Tree, Luk Nieng Tree and Ngapi Nut. As this plant grows in different countries in Soust-East Asia it has a variety of vernacular names. It is native to South East Asia and has become a consumed food in Indonesia which commonly known as Djenkol, Jenkol or Jering is a species of flowering tree in the pea family, Fabaceae. Djenkol is traded on local markets only.

Despite of its rough with shellish texture when raw, you can cook it by boiling it and then cook it to different styles of cooking to complement or even replace meat such as semur, rendang, or balado. The taste of Jengkol is better than potatoes and commonly combined with rice. However, after you consume it, the side effect will kicked in on your urin or body odor. One way to reduce the odor before you cook it is to boil it first in the water then sprinkle a plenty amount of coffee powder in it. Here are the known recipes to process Jengkol beans:

  • oiled thoroughly until the bad smell has disappeared, then consumed with salt and grated coconut.
  • steeped in salted water for some hours, then fried in oil. This also removes most of the offensive smell.
  • processed into chips, also called emping: The seeds are cooked, then flattened by hammering before they are sundried and then consumed.
  • After steamed, can also be marinated with spices and black bean ketchup
  • The seeds can be buried for about 14 days until they germinate. Then they are dug up and eaten after the sprout has been removed. This way of preparation is said to minimize the danger of intoxication by jengkolic acid.

The beans and leaves of the djenkol tree are traditionally used for medicinal purposes such as purifying the blood. The seeds have an antioxidant effect and they are also being tested for antidiabetic properties. The Jengkol beans are mildly toxic due to the presence of djenkolic acid, an amino acid which causes djenkolism (djenkol bean poisoning). Be advised that, immense consumption of Jengkol could cause sedimentation (or rather crystallization in your urine) because it contains a lot of jengkolat acid in it.

Nasi_Uduk_Jengkol_Daging_Krecek

The beans of the Djenkol tree have a crude carbohydrate content of about 26% which is relatively low compared to other common legumes, such as cowpea, kidney beans and pea which all contain about 60 – 70%. The crude protein content instead is about 14.2%. This is higher than that of common cereals, such as wheat (13%), rye (11%) or rice (7%). The presence of adequate protein and low fat contents might be perceived as desirable by consumers. When processed to flour, the presence of high moisture content (about 59%) suggests that this seed needs to be further processed to improve the shelf life and the overall quality

If you are a fan of traditional food, surely you know the object that is round flat, thin brown skin, odorless and consumed a lot of people. The object is Jengkol.Jengkol or Jering or Pithecollobium Jiringa or Pithecollobium Labatum is typical of plants in the Southeast Asia region, including those popular in Malaysia, Thailand and Indonesia, especially in West Java who consumed 100 tons a day.

Jengkol plants a tree that can reach 10-26 feet tall. The fruit is a pod-shaped flattened and convoluted. Old fruit color violet. After the old, the fruit pods form a convex and in places that contain seeds increased its size. Each pod can contain 5-7 seeds. Ari seeds thin-skinned and glossy brown.

Behind the odor generated jengkol, it contained useful benefits for health. According to various studies, jengkol is rich in carbohydrates, protein, vitamin A, vitamin B, vitamin C, phosphorus, calcium, alkaloids, essential oils, steroids, glycosides, tannins, and saponins. Especially for the content of vitamin C contained 80 mg in 100 grams of seed jengkol, while the figure the recommended dietary allowance is 75 mg per day for adult women and 90 mg for adult men.

In addition, Jengkol a good source of protein, which is 23.3 g per 100 g of material. Protein levels far exceeding the tempeh which is known as a source of vegetable protein, which is only 18.3 g per 100 g. Protein needs of each individual course is different. In addition to helping the growth and maintenance, the protein also functions to build enzymes, hormones, and immunity of the body. Therefore, the protein substance often called the builder.
For iron, Jengkol containing 4.7 g per 100 g..

Jengkol will create a furor when cooking and after processing by the digestion. The cause of the smell was actually the amino acids contained in the seeds jengkol. Amino acids were dominated by amino acids containing sulfur element (when degraded or fragmented into smaller components, amino acids that will produce the various components of flavor that is very bad, because the influence of sulfur. One of the gases formed by elements that are H2S gas is known to be very smelly.

When digested jengkol will leave a substance called jengkolat acid (jencolid acid) are dumped into the kidneys. This is where the effects are often feared by the people, namely jengkoleun or jengkolan. Jengkolan jengkolat occurs when acids that are difficult to dissolve in water eventually settles in the kidneys, forming solid crystals can result in difficult to dispose of urine. If our blood pH neutral, acid jengkolat safe, but if you tend to be acidic (pH less than 7) jengkolat acid forming insoluble crystals.


Jengkolan risk is not dependent on the amount consumed jengkol, but depending on the vulnerability of a person’s body. Susceptible people, eating less jengkol alone can cause jengkolan. What affects a person’s susceptibility to acid jengkolat unclear, but presumably due to genetic and environmental factors.



Jengkol also very good for bone health because of the high content of calcium, which is 140 mg / 100 g. The role of calcium in general can be divided into two, namely helping the formation of bones and teeth, and regulate biological processes in the body.The need is greatest calcium during the growth period, but in adulthood is highly recommended adequate intake for maintaining bone health. The recommended calcium intake for adults is 800 mg per day.

The content of phosphorus in jengkol (166.7 mg/100 g) is also very important for the formation of bones and teeth, as well as for energy storage and expenditure. Thus, in fact many of the benefits gained from eating jengkol and this is just an input only, not a doctrine that requires you to believe and follow in order to consume jengkol, but you just know that there are benefits behind this smelly vegetable pods.

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