A <i><a href="//commons.wikimedia.org/w/index.php?title=Sterculia_lychnophora&amp;action=edit&amp;redlink=1" class="new" title="Sterculia lychnophora (page does not exist)">Sterculia lychnophora</a></i> seed that has been soaked in water, and consequently expanded, with skin removed (right); with dried, unsoaked <i>Sterculia lychnophora</i> seed at left for comparison. Photo taken in Kent, Ohio with a Panasonic Lumix digital camera (model DMC-LS75). <i>Sterculia lychnophora</i> seeds purchased in a Cleveland, Ohio Vietnamese grocery store. In various languages, the seeds are called <i>poontalai</i>, <i>pangdahai</i>, <i>samrong</i>, <i>hột lười ươi</i>, <i>hạt lười ươi</i>, <i>đười ươi</i>, <i>mak chong</i>, or malva nuts. In Vietnam, they are soaked and mixed with sugar to produce a refreshing drink enjoyed in the summer.
<a href="//commons.wikimedia.org/wiki/User:Badagnani" title="User:Badagnani">Badagnani</a>
CC BY 3.0
<span class="int-own-work" lang="en">Own work</span>