Erisma japura.

Erisma japura Spruce. Vochysiaceae. Japura.

Brazil. The kernel of the red fruit is pleasant eating both raw and boiled. By a process of boiling and leaving in running water for several weeks, and then pounding in a mortar, it is made into a sort of butter, which is eaten with fish and game, being mixed in the gravy. People who can get over its vile smell, which is never lost, find it exceedingly savory.

Sturtevant's Edible Plants of the World, 1919, was edited by U. P. Hedrick.