The bunya nut is the big, starchy edible seed of the bunya pine (Araucaria bidwillii), a towering ancient conifer native to south-eastern Queensland, Australia. Far larger than most edible nuts — each kernel is the size of a small chestnut or larger — it is starchy rather than oily, with a soft, floury, faintly sweet flesh that has been a prized food of Aboriginal Australians for thousands of years, eaten roasted, boiled or ground into a paste or flour.