Pods are gathered from the wild, or from cultivated trees: they are exported in jars or cans, pickled in brine, or frozen.

In the marketplace, depending on the country of origin, Parkia species may be labelled Wakerec, Petai, in Assamese Gachhua uri , in Meitei Yongchak, in Thadou Jongla.

When young, the pods are flat because the seeds have not yet developed, and they hang like a bunch of slightly twisted ribbons, pale green, almost translucent.

Like asparagus, it contains certain amino acids that give a strong smell to one's urine, an effect that can be noticed up to two days after consumption.

[citation needed] In Indonesia, petai is very popular in the highlands of Java and Sumatra, especially among Sundanese, Minangkabau and many other people in different cultures of the island.

In Minangkabau cuisine it usually become part of lado (Minang sambal) for ayam pop (Padang style fried chicken).

[8] Eromba is a very common cuisine in Manipur made with boiled potato, fermented fish, chili and other vegetables, in this case, Parkia.

Yongchak singju is another favourite side dish made with Parkia cut into small pieces and then mixed with red hot chili paste.

It is also served as a side dish, mixed with chili and fermented pork fat called saum which is the same as sathu of Manipur.

In Manipur, Assam, Tripura, the (Tripura people call it Wakerec mosedang) and Bangladesh Manipuris call it yongchak or wakerec in the local Manipuri dialect and consume it as a salad mixed with fermented fish or, the boiled or roasted seeds either alone or in a mash of boiled vegetables laced with fermented fish.