Pili are native to maritime Southeast Asia, Papua New Gunea and Northern Australia, They are commercially cultivated in the Philippines for their edible nuts. The pili tree is an attractive symmetrically shaped evergreen, averaging 20 m (66 ft) tall with resinous wood and resistance to strong winds. Pili is a tropical tree preferring deep, fertile, well drained soil, warm temperatures, and well distributed rainfall. It can not tolerate the slightest frost or low temperature. Refrigeration of seeds at 4 to 13 °C (39 to 55 °F) resulted in loss of viability after 5 days. The most important product from pili is the kernel. When raw, it resembles the flavor of roasted pumpkin seeds and when roasted, its mild, nutty flavor and tender-crispy texture is thought by some to be superior to that of the almond. The kernels are used for making cake, bobengka. Pili kernel is also used in chocolate, icecream, and baked goods. The largest buyers of pili nuts are in Hong-Kong and Taiwan the kernel is one of the major ingredients in one type of the famous Chinese festive desserts known as the moon cake. The young shoots and the fruit pulp are edible. The shoots are used in salads, and the pulp is eaten after it is boiled and seasoned.