When speaking of Northwestern Vietnam’s highland cuisine, connoisseurs can hardly forget the simple yet captivating dipping sauce made from roasted doi seeds, pounded with white salt, fresh chili, and a few drops of lime or kumquat juice. The unique aroma wafts from the sauce, with a mild spiciness on the tongue, leaving a lingering aftertaste in the throat.
When roasted and finely pounded, these tiny seeds release their distinctive aroma. Their mildly spicy and pungent flavor is enough to elevate the essence of many familiar dishes like boiled chicken, grilled meat, ‘tiet canh’ (blood pudding), or dried buffalo meat.
Once facing extinction, this tree has been revived and become a key crop, thanks to increasing market demand and scientifically recognized benefits.
Currently, dried doi seeds are classified as a high-value specialty, with common selling prices ranging from 1 to 4 million VND/kg, depending on origin and quality.
Doi Tree and the Lifecycle of its Precious Seeds
The doi tree, scientifically known as Michelia tonkinensis or Manglietia conifera, belongs to the Magnolia family. It is a straight-trunked woody plant that can grow up to 30 meters tall, is long-lived, and adapts well to deep forests and high mountains.
Besides its seeds, doi wood is also highly valued in carpentry due to its light, durable, and termite-resistant properties, often used for crafting high-end furniture.
In many northern mountainous regions like Hòa Bình (formerly), it’s not uncommon to encounter ancient doi trees towering majestically, with trunks as thick as temple pillars, preserved by locals for generations.
Doi trees are primarily distributed naturally in the Northwestern region. Recently, some Central Highlands localities have experimented with growing doi trees and achieved positive results. However, the climate and soil of the Northwest remain the most ideal environment for the trees to thrive and produce high-quality seeds.
Every year around October-November, it’s the season for ripe wild doi seeds. During this time, ethnic minority communities in the Northwestern mountainous regions go into the forest to collect doi seeds for consumption or sale.
Unlike typical fruit trees, locals do not climb to pick the seeds but wait for them to fall naturally. To collect intact seeds, forest-goers often place nets or screens beneath the trees to catch these ‘black gold’ seeds of the Northwest.
Mature doi trees, 60 years or older, can yield 50-60kg of dried seeds per season. After harvesting, the seeds are typically dried and stored in bamboo tubes placed above the kitchen hearth. This preservation method helps prevent mold and retains their distinctive aroma.
Among the doi varieties, Lạc Sơn sticky doi is considered the most prized. Its seeds are small, uniformly colored, with a deep yellow hue mixed with black, and emit a fragrant aroma when roasted. Compared to the common doi, which has larger but less aromatic seeds (sometimes with a pungent smell), sticky doi always commands a higher value and is sought after by culinary experts and specialty connoisseurs.
From Folk Spice to Natural Remedy
Beyond its culinary uses, doi seed is also highly regarded for its medicinal properties.
Recent studies by Hanoi University of Pharmacy and the Vietnam Institute of Industrial Chemistry show that doi seeds contain many valuable compounds such as flavonoids, alkaloids, and safrole essential oil – components with antioxidant, antibacterial, and anti-inflammatory properties.
According to the Journal of Natural Products & Food Chemistry (2022), doi seed extract has been shown to increase gastric secretion, stimulate digestion, and alleviate symptoms of bloating and indigestion.
Researchers note that the active compound safrole in doi seeds has a structure similar to some compounds used in traditional medicine to support the digestive system.
Furthermore, the natural mineral content in doi seeds, such as iron, zinc, magnesium, and phosphorus, is beneficial for strengthening the immune system and improving blood circulation. In many areas, locals also steep doi seeds in alcohol to create a liniment that helps relieve joint and muscle pain.
From a seed once forgotten beneath forest trees, doi seeds have now found their way to dining tables, becoming a specialty gift imbued with the essence of the Northwestern forests. The value of doi seeds lies not only in their unforgettable flavor but also in their precious medicinal potential, opening up avenues for sustainable economic development for highland communities.
Encouraging the conservation and cultivation of doi trees not only helps preserve indigenous genetic resources but also creates long-term livelihoods within the trend of developing clean and safe agricultural products.
Such a thoughtful and well-researched piece. Thank you.
This gave me a whole new perspective on something I thought I already understood. Great explanation and flow!