They bear edible mango-like fruits (large drupes, with fibrous flesh), and are especially valued for their fat- and protein-rich nuts.

[5][3] The genus is named in honour of Edward George Irving, a Royal Navy surgeon.

[4] The subtly aromatic nuts are typically dried in the sun for preservation, and are sold whole or in powder form.

They may be ground to a paste known variously as dika bread or Gabon chocolate.

Their high content of mucilage enables them to be used as thickening agents for dishes such as ogbono soup.