Canarium odontophyllum, widely known as dabai, kembayau, or the Borneo black olive, is a tropical fruit-bearing tree in the family Burseraceae. It is native to the rainforests of Borneo, specifically thriving in Sarawak (Malaysia), Brunei, and parts of Kalimantan (Indonesia). The genus name Canarium refers to the genus of trees that produce edible nuts and resins, while the species epithet odontophyllum is derived from the Greek odous ("tooth") and phyllon ("leaf"), a descriptive nod to the sharply serrated, toothed margins of the tree’s leaflets. Historically, the dabai has been a staple seasonal food for indigenous communities in Borneo, deeply integrated into local culinary traditions and valued for its ability to provide high-quality fats and nutrients during the fruiting season.

The tree is a large, stately evergreen that can reach heights of up to 30 meters, characterized by an umbrella-shaped crown and large, imparipinnate compound leaves. It produces small, inconspicuous flowers that develop into clusters of oblong, drupaceous fruits. When unripe, the fruit is firm and pale green, but as it matures, the thin, smooth, and wax-like skin turns a striking glossy black. Beneath this dark skin lies a thin, edible layer of yellow flesh that surrounds a large, triangular, woody stone containing a nutritious kernel. The tree is a seasonal specialist, often requiring specific ecological conditions, and it is increasingly being integrated into small-scale agroforestry systems to meet growing commercial demand.

The dabai is frequently likened to the Mediterranean olive, though its flavor profile is significantly more complex and "creamy." The raw fruit is quite firm and inedible, requiring a unique preparation method: it must be soaked in warm water (roughly 50°C to 60°C) for 10 to 15 minutes to soften the flesh until it becomes a rich, custard-like texture. Once softened, it is typically seasoned with soy sauce, salt, or sugar. In Sarawak, it is a prized seasonal ingredient used in savory dishes such as nasi goreng dabai (dabai fried rice), where the flesh is mashed and sautéed with rice, garlic, and chili. The internal kernel, once the woody stone is cracked, is also edible and highly valued for its concentrated, nutty, and oily essence.

Nutritionally, Canarium odontophyllum is a standout among tropical fruits due to its exceptionally high energy and lipid content, making it an excellent source of healthy monounsaturated and polyunsaturated fatty acids. It is rich in potassium, calcium, and magnesium, and provides a decent supply of Vitamin C and Vitamin E. Its biochemical matrix is defined by a high concentration of phenolic compounds, flavonoids, and anthocyanins (which contribute to the black color of the skin), providing potent antioxidant activity that protects against oxidative stress. Research also highlights the presence of specialized bioactive compounds that exhibit antimicrobial and anti-inflammatory properties, supporting the fruit's status as a functional superfood.