Gnetum gnemon

Gnetum gnemon is a gymnosperm species of the genus Gnetum, native to a broad region extending from Mizoram and Assam in India, through the Malay Peninsula and Archipelago, the Philippines, and into the western Pacific islands. Unlike most other Gnetum species, which grow as lianas, this species takes the form of a small to medium-sized tree, reaching heights of 15 to 22 metres with a trunk diameter up to 40 centimetres. In addition to the tree form, shrub varieties such as brunonianum, griffithii, and tenerum also exist.

The evergreen leaves are opposite, entire, and measure 8 to 20 centimetres long by 3 to 10 centimetres broad, emerging bronze and maturing to a glossy dark green. The plant does not produce flowers; instead, it bears male and female sporing organs on single stems 3 to 6 centimetres long. The male strobili are small and arranged on long stalks, often mistaken for flowers, while the female strobili, after fertilization, develop into the fruit-like seeds.

Fruit

These oval seeds, technically a fleshy seed, are 1 to 3.5 centimetres long, consisting of a thin velvety integument and a large nut-like endosperm 2 to 4 centimetres long. The seeds weigh about 5.5 grams, with the endosperm alone weighing 3.8 grams, and they change colour from yellow to orange, purple, or pink when ripe. In Indonesia, the fruiting season occurs three times a year, while in the northeastern Philippines it is mainly from June to September. The seeds are commonly eaten boiled, roasted, or raw across Southeast Asia and Melanesia.

Culinary

The young leaves, male strobili, and outer flesh of the fruit are also edible when cooked and are used in soups and stews in Indonesia, the Philippines, Thailand, Vanuatu, Papua New Guinea, the Solomon Islands, and Fiji. In Indonesian cuisine, known as melinjo or belinjo, the seeds are used in sour vegetable soup and to make emping, a type of deep-fried cracker. The plant is also cultivated in Aceh, where its male strobili, young leaves, and female strobilus are ingredients in traditional curries served on important occasions.