Sterculia (Sturtevant, 1919)

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Sturtevant, Notes on edible plants, 1919
Sterculia (Sturtevant, 1919)

Sterculia alata Roxb.

Sterculiaceae. BUDDHA'S COCOANUT.

East Indies. The winged seeds of its large fruit are eaten.

Sterculia balanghas Linn.

Tropical eastern Asia. The seeds, when roasted, are nearly as palatable as chestnuts. Rumphius says the seeds are considered esculent by the inhabitants of Amboina, who roast them. Unger says the nuts are eaten by the natives of the South Sea Islands generally.

Sterculia carthaginensis Cav.

Tropical America. The seeds are called chica by the Brazilians and panama by the Panamanians and are commonly eaten by the inhabitants as nuts.

Sterculia chicha A. St. Hil.


Brazil. The inhabitants of Goyaz eat the almonds, which are of an agreeable taste.

Sterculia diversifolia G. Don.


A tree of tropical Australia. The seeds are eaten and the taproots are used, when young, as an article of food by the natives.

Sterculia foetida Linn.

Old World tropics. Rheede says its fruit is edible. Graham says, at Bombay, the seeds are roasted and eaten like chestnuts. Mason says, in Burma, its seeds are eaten like filberts. Blanco says its seeds are eaten in the Philippines.

Sterculia guttata Roxb.

Tropical India. The seeds are eaten by the natives of Bombay.

Sterculia rupestris Benth.


Northeastern Australia. The trunk of this tree bulges out in the form of a barrel. The stem abounds in a mucilaginous or resinous substance resembling gum tragacanth, which is wholesome and nutritious and is said to be used as an article of food by the aborigines in cases of extreme need.

Sterculia scaphigera Wall.

Burma and Malay. The seeds when macerated in water swell into a large, gelatinous mass. This jelly is valued by the Siamese and Chinese, who sweeten it and use it as a delicacy.

Sterculia tomentosa Guill. & Perr.

Equatorial Africa. The seeds are eaten in famines.

Sterculia urens Roxb.

East Indies. The seeds are roasted and eaten by Gonds and Kurkurs in Central India, according to Brandis. The plant yields a gum like gum tragacanth, and the seeds, according to Drury,1are roasted and eaten and also made into a kind of coffee.