Pecel: a culinary reflection of Javanese cultural heritage, food ecological knowledge, and plant-based nutrition

Abstract Pecel is a traditional Javanese dish consisting of blanched, boiled, or steamed vegetables accompanied by Sambel Pecel , a sauce based on peanuts. Beyond its role as a daily staple, Pecel serves as a cultural emblem of identity, resilience, and ecological knowledge. Despite its centrality in Javanese culinary traditions, Pecel has received limited scholarly attention as an ethnic food that integrates biodiversity, symbolism, and health. This narrative review integrates interdisciplinary perspectives to examine Pecel’s preparation, symbolism, regional variations, and nutritional profile. Data were drawn from archival sources, ethno-gastronomic studies, and food composition databases. The peanut sauce contributes plant-based protein, unsaturated fats, and bioactive compounds such as resveratrol, flavonoids, and phytosterols, while additional ingredients, including tamarind, kaffir lime leaves, and aromatic ginger, enhance both sensory qualities and functional properties. Complementing this base, the diverse array of vegetables, herbs, and edible flowers provides essential vitamins, minerals, fibre, and phytochemicals associated with antioxidant, anti-inflammatory, cardioprotective, and other bioactivities. Together, these elements create synergistic health effects that support satiety, metabolic regulation, and long-term disease prevention. Moreover, the existence of multiple regional variants such as Pecel Ndeso , Pecel Madiun , Pecel Kecombrang , Pecel Gambringan , Pecel Semanggi , Pecel Gudeg , Pecel Pakis, Pecel Yogya , Pecel Tumpang , Pecel Punten , and Pecel Latoh demonstrates Pecel’s adaptability to local biodiversity and cultural practices. Beyond its gastronomic role, Pecel emerges as a holistic foodway that unites nutrition, ecology, and cultural heritage, underscoring its significance for both heritage preservation and promoting sustainable diets.