Understanding the Petai Family: More Than Just a Stink Bean
While the term petai most often refers to the species Parkia speciosa, regional markets and cuisines have developed their own classifications based on physical characteristics and taste. The most commonly discussed varieties in Southeast Asia include petai papan, petai padi, and petai kacang, each offering a slightly different culinary experience. Beyond these, other edible members of the Parkia genus and even different species altogether are sometimes referred to by similar names, further adding to the variety.
Petai Papan
This variety is known for its large size, with big, plump, and broad beans packed into the pod. The name papan translates to "plank" or "board," a fitting description for the flat, wide shape of its mature pods. It is highly prized by some for its substantial, fleshy beans that offer a strong, robust flavor. Many Malays prefer petai papan for its size and texture.
Petai Padi
In contrast to its larger counterpart, petai padi features smaller, rounder beans. The name padi refers to rice paddies, and the smaller size of the beans is often favored by Chinese and Indian consumers in Malaysia. Its flavor is generally considered to be milder and less pungent than petai papan, making it a more approachable option for those new to the ingredient.
Petai Kacang
This type is less commonly documented in general reports but is still recognized in some regions. Kacang means "bean" in Malay, and this variety can be distinguished by its distinct shape and texture. While similar to other petai, it has its own unique characteristics that make it a favorite among specific local markets.
Other Edible Parkia Species
It is also worth noting that other species within the Parkia genus, which is part of the legume family, are also consumed and can sometimes be confused with Parkia speciosa.
- Parkia javanica: Known as kedaung in Indonesia, this species is used for both its medicinal properties and its edible seeds, especially in parts of North-East India.
- Parkia biglobosa: The African locust bean or néré, is a West African species prized for its valuable seeds, which are fermented into a condiment called sumbala or dawadawa. While a different species entirely, it belongs to the same genus and showcases the diversity of edible Parkia plants.
- Parkia timoriana: Also known as the tree bean, this species is consumed in parts of Southeast Asia, including Malaysia and Southern Thailand, further illustrating the variety within the edible Parkia genus.
Comparison of Petai Varieties
To better understand the differences, here is a comparison table outlining the key features of the most common petai types.
| Feature | Petai Papan | Petai Padi | Other Edible Parkia Species |
|---|---|---|---|
| Scientific Name | Parkia speciosa | Parkia speciosa | P. javanica, P. biglobosa, P. timoriana |
| Appearance | Large, broad beans; flat, wide pods. | Smaller, rounder beans; more curled pods. | Varies widely by species, from different pod shapes (P. biglobosa) to distinct seed characteristics (P. javanica). |
| Pungency | More pungent and stronger aroma. | Milder and less pungent. | Varies by species, with some having a strong, distinct aroma. |
| Texture | Firmer, thicker texture. | More tender and delicate. | Varies by species and preparation method. |
| Culinary Use | Favored in savory and robust dishes like sambal petai for its strong flavor. | Often used in stir-fries or dishes where a milder flavor is desired. | Utilized differently based on regional cuisine, from condiments in West Africa to medicinal uses in Indonesia. |
Petai's Unique Flavor and Smell
Regardless of the variety, all Parkia speciosa beans share a unique flavor profile that is simultaneously nutty, slightly bitter, and pungent. The "stink" is a defining characteristic, caused by sulfur-containing compounds. This is most noticeable after consumption, as it affects the breath and urine for up to two days. The flavor is often embraced and even sought after by enthusiasts, who often pair petai with other strong-flavored ingredients like chili paste (sambal), dried shrimp, or garlic to create balanced and delicious dishes.
Culinary Uses of Different Varieties
- For Strong Dishes: The larger petai papan is excellent for recipes where the petai flavor is meant to be a prominent element, such as a spicy sambal petai.
- For Milder Dishes: The milder petai padi is better for stir-fries or dishes where you want the flavor to be more subtle, or for those new to eating petai.
- Regional Specialties: In areas of Borneo and parts of Indonesia, other edible Parkia varieties are used in traditional dishes. Some might be pickled, while others are used as a fresh vegetable or for medicinal purposes.
How to Choose the Right Petai
When purchasing petai, look for fresh, green pods with firm beans. The size of the beans will give you an idea of the variety. If you prefer a milder flavor, look for the smaller petai padi, while for a more intense flavor, opt for the larger petai papan. Some vendors may even offer peeled petai beans, allowing you to see the size directly before buying. Always choose petai that look vibrant and healthy, as discolored or mushy beans are past their prime.
Conclusion
In short, while most people refer to Parkia speciosa when they talk about petai, there are indeed different types, mainly categorized by bean size into petai papan and petai padi. These two varieties offer different intensities of flavor and are favored for different culinary applications. Furthermore, other edible species within the Parkia genus exist, contributing to a diverse family of edible legumes. Understanding these variations helps cooks and food enthusiasts appreciate the nuances of this distinctive ingredient and choose the perfect type for their dish. Whether you love the powerful flavor or are just beginning to explore it, the diverse world of petai has something to offer every palate.
Interested in trying a petai recipe? Check out this guide from Atlas Obscura on how to cook stink beans.
Further Reading
- Atlas Obscura: Stink Beans: A great overview of petai's unique qualities and culinary uses.
- Wikipedia: Parkia speciosa: An in-depth look at the biology and uses of the most common petai species.
Final Word on Petai Varieties
It's clear that the world of petai is more diverse than its single "stink bean" moniker suggests. From the large, pungent petai papan to the milder petai padi and the broader family of edible Parkia species, petai represents a fascinating and flavorful ingredient deeply rooted in Southeast Asian culture and cuisine. Exploring these different types is a delicious adventure for anyone interested in exotic ingredients.
