Buah keluak is a type of nut that comes from the Pangium edule tree, native to Southeast Asia. It is commonly used in traditional dishes, particularly in Peranakan cuisine, where it adds a unique flavor. The nut has a hard shell and contains a dark, rich pulp that is toxic when raw, requiring careful preparation before consumption. To prepare buah keluak, the nuts are typically soaked and fermented to remove toxins. Once processed, the pulp can be used in various recipes, such as nasi lemak or sambal, contributing a distinctive earthy taste that enhances the overall dish.