The tree is harvested from the wild for local use as a food, medicine and source of materials. The seed of Dipteryx odorata is rich in coumarin compounds.
A coumarin-like flavouring can be extracted from the seed through a process of fermentation
It has been used commercially as a vanilla substitute in flavouring a wide range of foods including baked goods, ice cream, cocoa etc.
The pulp inside the seedpod is eaten raw. A sweet flavour
The brown, ovoid pods are oily to the touch. They emit an aromatic and agreeable odour