This Indigenous Malaysian Fruit Tastes Like Garlic and Truffle in One

You’ve heard of olive oil, avocado oil, sunflower oil — but have you tried kulim oil? Chances are, this obscure cooking companion has evaded your awareness for some time now. Made from the rare and indigenous kulim fruit of Malaysia, kulim oil is a niche product that’s only recently been brought to market.

Oylhaus, a local business that’s put this rarity on the map, acknowledges that it’s not something one sees every day. “Kulim isn’t widely known, even in Malaysia,” said Desmond Chan, one of the founders of Oylhaus. “Kulim trees are typically found in the deep, dense forests of Peninsular Malaysia such as Perak and Pahang. They thrive in undisturbed tropical rainforests, which is why the fruit remains relatively unknown to many urban locals.”

For those who are unfamiliar, the kulim fruit — known scientifically as Scorodocarpus borneensis — may look pedestrian. It has a tough, brown, woody shell that encapsulates hard, white flesh. But what the eye may not appreciate, the nose definitely can. “Both the outer shell and inner flesh are rich in the fruit’s signature truffle and garlic aroma,” shared Desmond.

Touted by the Michelin guide as a possible alternative to truffle, this “jungle garlic” is now being added to the menus of prominent Malaysian restaurants. Kuala Lumpur noodle bar, Fifty Tales, contemporary fusion restaurant, Café Bistrot David, and wine bar, Copaa, have all incorporated this heritage ingredient into some of their dishes.

This is perhaps because the kulim fruit pairs well with nearly everything, from roasted vegetables to grilled meat, pasta dishes, and even bread and cheeses. “It adds depth to dishes and brings a subtle umami taste that’s hard to replicate with other ingredients,” said Desmond. “It tastes like truffle and garlic, with earthy, mushroom-like undertones similar to shitake.”

But not only does the kulim offer a unique flavor profile that encapsulates an indigenous legacy, but it also offers a host of health benefits too. An ingredient in traditional medicines, kulim is known for its antibacterial properties that can help with kidney, digestive, and respiratory issues. Desmond added that it could help reduce inflammation as well.

“It’s a resource that reflects the rich biodiversity of Malaysia’s tropical forests,” he concluded. “Although it doesn't have a widespread cultural presence, it’s deeply appreciated by those who live in the forest regions.”

With all these benefits, one begins to wonder: why is it so hard to find? As gourmands and scientists see a rising interest in this local fruit, Desmond explained the difficulties in growing kulim. Firstly, kulim trees require undisturbed tropical conditions in order for them to thrive — this, we know, is a rarity in most developed and developing countries.

“Additionally, its harvest is entirely dependent on when the fruit naturally falls from the trees, making it difficult to cultivate or mass produce,” Desmond pointed out. Kulim fruits are not farmed commercially and its strong flavor may be unfamiliar or unrelatable to Malaysians.

What Oylhaus is doing now is infusing the flavor of the harvested kulim fruit — which they source from the Orang Asli people — into a neutral base oil. “We ensure that only naturally fallen fruits are collected, avoiding any harm to the trees or their ecosystems,” Desmond emphasized. “By purchasing these fruits, we help create a demand that supports these communities, while also practicing sustainability.”

At the moment, Oylhaus only offers their signature kulim oil, though Desmond did hint at additional infused oils in the future. Of course, they’ll also be highlighting local ingredients in order to highlight the rich culinary diversity they are so proud of. “We’re also looking into developing new product lines such as seasoning or sauces,” he added.