Parartocarpus venenosus, often encountered under the spelling Parartocarpus venenosa, is a Southeast Asian and Papuasian tree in the mulberry and fig family Moraceae. A common English-facing name is pangi, while regional names include pakal, purut, salang, yang, livu, and lapua. It is native from Thailand, Peninsular Malaysia, Sumatra, Java, Borneo, Sulawesi, the Philippines, New Guinea, and the Solomon Islands, with several subspecies occupying lowland evergreen, mixed, and peat-swamp forests. The genus name Parartocarpus means near or resembling Artocarpus, the breadfruit and jackfruit group, while venenosus refers to the poisonous latex and immature seeds associated with the plant.

Pangi is a large dioecious forest tree that may reach the upper canopy, with milky poisonous latex, spiral leaves, and a general habit resembling a wild breadfruit relative. The leaves are simple, glossy, obovate to oblong, and often paler beneath, with raised lower veins and sunken upper veins. Its fruit is a large syncarp borne from the branches or trunk region, commonly rounded to irregular, brownish or rough on the outside, and filled with yellowish flesh and multiple large seeds. Ripe fruits can produce a strong sweet smell that helps foragers locate them in forest settings.

The ripe fruit and mature seeds are used locally as food, especially in parts of Papua New Guinea, island Southeast Asia, and forest communities where wild or semi-managed trees are gathered. The ripe fruit flesh is cooked and eaten in a breadfruit-like manner, while mature seeds may be roasted, stewed, or otherwise processed; some traditions soak seeds in seawater or cook them carefully because immature seeds are poisonous. The latex has non-food ethnobiological uses as an arrow poison, rat poison, and insecticide, making the species both a famine or forest food and a culturally recognized toxic plant.

Nutritionally, pangi should be treated as a starchy, breadfruit-like food source rather than a sweet dessert fruit. The edible flesh and processed mature seeds likely contribute complex carbohydrates, some dietary fibre, modest plant protein, minerals, and minor lipid fractions, depending on the plant part and preparation. Because reliable food-composition values are not consistently available, it is best described broadly as an energy-providing forest food with seed-derived nutrients, requiring careful maturity selection and processing to avoid toxicity.

The best documented bioactive chemistry of Parartocarpus venenosus includes isoprenoid-substituted chalcones and flavonoids such as paratocarpins A–L, along with kanzonol C and related prenylated phenolics typical of Moraceae chemistry. These phenolic compounds may have antioxidant, antimicrobial, cytotoxic, or enzyme-modulating potential, although food-use safety depends strongly on plant part and preparation. Toxic bioactivity is especially associated with the latex and unripe seeds, which are poisonous and have been used as vertebrate poison and insecticide; the exact toxic principles in food-relevant preparations are not fully standardized in accessible sources.