Peteh beans (sator seed) are flat edible beans with bright green seeds, the size, and shape of plump almonds, which have a rather peculiar smell, similar to but stronger than that of the shiitake mushroom, due to sulfur-containing compounds also found in shiitake, truffles, and cabbage. It is known as sah-taw (Thai: broad beans) in Thailand. Like mature broad beans, they may have to be peeled before cooking. Peteh bean has earned its nickname "stink bean" because of its strong odor, which is very pervasive. It lingers in the mouth and body. Like asparagus, it contains certain amino acids that give a strong smell to one's urine, an effect that can be noticed up to two days after consumption. Like other beans, their complex carbohydrates can also cause strong-smelling flatulence.

Peteh beans (sator seed) are best when combined with other strongly flavored foods such as garlic, chili peppers, and dried shrimp, as in sambal petai, or added to a Thai curry such as Thai Green Curry of Duck. When young, the pods are flat because the seeds have not yet developed, and they hang like a bunch of slightly twisted ribbons, pale green, almost translucent. At this stage, they may be eaten raw, fried, or pickled. Young tender pods with undeveloped beans can be used whole in stir-fried dishes. In North-eastern India, the seeds or the bean as a whole are eaten by preparing a local delicacy called Iromba or Yongchak singju. Seeds are also dried and seasoned for later consumption. When dried, the seeds turn black. In Indonesia, petai is very popular in the highlands of Java.

Peteh beans (sator seed) are available between June and July each year.