Jering, better known as jengkol or "dogfruit" (Archidendron jiringa), is the thick, disc-shaped seed of a tall Southeast Asian rainforest tree, borne in dark, glossy, spirally coiled pods that ripen to near-black. Shelled from the pod, each chestnut-brown seed is firm and starchy, and carries an intense, garlicky, sulphurous pungency even stronger than that of its sibling petai — a smell that clings to the breath and, notoriously, the urine for many hours after eating. Far from off-putting, that aggressive aroma is prized across Indonesia, Malaysia, southern Thailand and Myanmar, where jering is boiled and pounded into curries, deep-fried into crisp emping chips, stewed in rich Padang gravies, and eaten with rice as a beloved, cheap, protein-rich vegetable. It is a defining flavour of Sundanese, Minangkabau and Malay cooking, celebrated for exactly the funky, oniony bitterness that makes it divisive to outsiders.