Diploknema butyracea (Roxb.) H.J.Lam

Trees to 25 m tall. Branchlets thick, terete to subterete, striate and with lenticels, yellowish brown or brown pubescent to subglabrous. Stipules lanceolate, ca. 5 mm, brown to pale yellow pubescent, early deciduous; leaf blade elliptic-oblong, ovate, or ovate-oblong, (6--)17--35 X (3--)8--17 cm, leathery, yellowish-brown to brown pubescent, base cuneate, apex obtuse to obtuse-acuminate. Flowers axillary, clustered, solitary to 6. Pedicel 2--4.5 cm, to 5 cm in fruit, pubescent. Sepals (4 or)5(or 6), ovate, 0.9--1.5 X 0.6--1 cm, outside pubescent, inside scattered lanate, apex obtuse. Corolla 1.5--2 cm; lobes 8--10, oblong, ovate, or narrowly obovate, (7--)8--10 X (4--)5--8 mm, apex obtuse to acute, margin usually irregularly crenulate. Stamens (18--)20--40, 0.9--1.2 cm, glabrous or brown lanate; anthers sagittate, apex awned. Ovary conical, ca. 2 X 5 mm, rust colored sericeous, 7--12-locular. Style 1.5--5 cm, glabrous. Fruit ovoid-globose to oblong, 2--2.5 X 1--1.5 cm, smooth, apex acute; exocarp fleshy; 1--3(--5)-seeded. Seeds brown, oblong-obovoid, ca. 1.3 X 1 X 0.6 cm, smooth, shiny; scar lanceolate.

It is a temperate plant. In Nepal it grows between 300-1500 m altitude.

The juice of the inner flower parts is boiled into a syrup. This is used as a sugar. The juicy pulp of the ripe fruit is eaten raw. It has a scent and is sweet. It can be used for jam or pickles. The butter extracted from the seeds is used for cooking and lighting. It is used for cocoa butter in chocolate and in margarine. The seeds are also fermented. The seeds are roasted or fried and eaten.

Plants are grown from seed. Seeds germinate in about 30 days.