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Sterculia lychnophora seed that has been soaked in water, and consequently expanded, with skin removed (right); with dried, unsoaked Sterculia lychnophora seed at left for comparison. Photo taken in Kent, Ohio with a Panasonic Lumix digital camera (model DMC-LS75). Sterculia lychnophora seeds purchased in a Cleveland, Ohio Vietnamese grocery store. In various languages, the seeds are called poontalai, pangdahai, samrong, hột lười ươi, hạt lười ươi, đười ươi, mak chong, or malva nuts. In Vietnam, they are soaked and mixed with sugar to produce a refreshing drink enjoyed in the summer. Date: 6 February 2008. Source: Own work. Author:
Badagnani.
