Yes, petai, also known as bitter beans or stink beans, is consumed by Chinese communities, particularly those residing in Southeast Asia, and can also be found in certain markets within mainland China.
Petai Consumption Among Chinese Communities
While petai is predominantly a staple in Southeast Asian cuisine, it is well-known and consumed by various ethnic groups in the region, including Chinese communities. In fact, specific preferences exist among different groups for the various types of petai available. For example, some Chinese and Indian consumers often prefer petai padi, a smaller and less pungent variety of the bean, as opposed to the larger petai papan favored by other communities. This indicates a clear demand and appreciation for petai within these populations.
What is Petai?
Petai (scientific name: Parkia speciosa) is a leguminous plant, and the tree itself is a type of perennial tree that can reach heights of up to 30 meters, especially in forest environments. Its long, flat pods contain bright green, almond-shaped seeds that have a unique, strong aroma and a distinctive bittersweet taste. Despite its strong smell, petai is prized for its flavor and is often cooked in sambal dishes, stir-fries, or eaten raw.
Preferred Petai Types
Different communities often have distinct preferences for petai varieties based on size, pungency, and texture:
| Community | Preferred Petai Type | Characteristics |
|---|---|---|
| Malays | Petai Papan | Larger size, often preferred for its meatiness |
| Chinese | Petai Padi | Smaller, generally less pungent |
| Indians | Petai Padi | Smaller, generally less pungent |
Petai Cultivation and Availability
Petai is native to and primarily cultivated in tropical Southeast Asian countries such as Malaysia, Indonesia, Brunei, Singapore, and Thailand. Its cultivation in mainland China is not widespread due to climatic differences and it not being a traditional crop.
However, given the global trade and the presence of diverse culinary interests, petai can be found in major cities and specialized Asian markets in mainland China, often imported from Southeast Asian countries. It caters to those who are familiar with or wish to experience Southeast Asian flavors.
Common Uses of Petai:
- Stir-fries: Often stir-fried with shrimp, chili paste, or other vegetables.
- Sambal dishes: A popular ingredient in various spicy sambal preparations.
- Curries: Added to curries for its unique flavor and texture.
- Raw consumption: Some prefer to eat the fresh beans raw, often alongside rice.
While not a native crop to China, its consumption by Chinese people, particularly within Southeast Asia, indicates its availability and cultural integration into their cuisine, with imports making it accessible in mainland China.
