Djenkol, also called jengkol or jering, is a species of flowering plant in the legume family Fabaceae, native to Southeast Asia, where its seeds are also a popular dish. The seeds are mainly consumed in Indonesia, Thailand, Myanmar and Vietnam, prepared by frying, boiling or roasting, or eaten raw, and they are mildly toxic due to the presence of an amino acid called djenkolic acid, which can cause a condition known as djenkolism.
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