Archidendron pauciflorum, commonly known as djenkol, jengkol or jering, is a species of flowering tree in the pea family, Fabaceae.

[2] They are mainly consumed in Indonesia, Thailand, Myanmar, and Vietnam, prepared by frying, boiling, or roasting, and eaten raw.

[4] The beans and leaves of the djenkol tree are traditionally used for medicinal purposes, such as purifying the blood.

The common names in Indonesia is jengkol, jinkol, jarung (Sumatra) or jering (Java).

[2][6][7] Archidendron pauciflorum is a legume tree with a size of 18–25 m, has a spreading crown and bipinnate leaves (up to 25 cm) and greyish smooth bark.

[2] The fruit (legume) of the tree is a woody, glabrous, deep purple pod.

[6] The tree is indigenous to primary and secondary forests in humid, mountainous, and undulating areas as well as on river banks from sea level up to 1600 m elevation in Southeast Asian countries such as Bangladesh, Indonesia (Sumatra, Sulawesi, Kalimantan), Malaysia, Myanmar, and Southern Thailand.

[2] Djenkol trees grow best in pervious sandy or lateritic soils and they need a high rainfall guarantee.

In that same study, the conclusion was derived that eating djenkol beans may be defined as one of the probable causes of hematuria.

Recovery for the majority of patients included using hydration, bicarbonate therapy, and pain medication for treatment.

Out of the 96 reported cases, four patients died with the final diagnosis as acute kidney failure.

The conclusion of that study surmised that djenkolic acid levels can be reduced by over 90% through dry roasting at 180°C.

[17] Mature seeds are prepared in different ways: Different parts of the djenkol tree are applied in traditional medicine in Southeast Asia.

[20] The main harvesting time in Java is around July to August and the aftercrop in December to February.