Nuts

Indonesian Pinang

A tier

Indonesian pinang is areca nut as known across the Indonesian archipelago, central to pinang culture and regional agriculture. The seed is hard and astringent, used in traditional chew practices with leaf and lime rather than as a dessert nut. Quality pinang is sound, dry, and from known trade chains; poor stock is mouldy or adulterated. This is not a substitute for candlenut or cashew in Indonesian cooking. Respect cultural context and health guidance. In a food catalog it must read as areca, not as a mild baking kernel.