Tree or shrub, many-branched, 3–10 m tall. Stem 10–30 cm in diameter. Bark corky, whitish, grey, or pale buff, containing coarse fibre and exuding white gum when wounded. Roots tuberous, with pungent bark; young shoots purplish or greenish-white, usually puberulous. Leaves alternate, 2–3 pinnate, up to 60 cm long with 4–6 pairs of pinnae, articulated and soon falling, somewhat crowded towards the twig ends; petiole 4–15 cm long, petiolule 1–6 mm; leaflets 6–11, elliptical of obovate, 0.5–3 × 0.3–2 cm, glabrous or puberulous. Inflorescence an erect to spreading panicle, 8–30 cm long, with numerous white to creamy, fragrant flowers; pedicel 1–2 cm long, articulated near the top. Calyx tubular, 5-lobed, green. Corolla 5, oblong-spathulate, 1–2 cm long, unequal, with largest erect and others reflexed. Stamens 5, staminodes 3–5, both hairy at base. Ovary superior; on gynophore, 2–3 mm long; densely hairy; style tubular with open canal, truncate at apex. Fruit a 3-angled, dagger-shaped, pendant capsule, 10–50 cm long, 1.5–2.5 cm in diameter, initially green, later brown, glabrous, each valve 3-ribbed. Seeds subglobose, trigonous, 1–1.4 cm in diameter; wings 3, thin, 0.5–2.5 cm long.

Prefers well-drained soil and full sun. Propagated by seed sowing or stem cutting.
Young fruits and young shoots are usually cooked in kaeng som (sour and sweet curry). Young shoots and inflorescences are boiled or blanched and served with nam phrik (dipping sauces). This plant is also an ingredient of spicy soups such as kaeng ma-room. Contains 87 g water, 2.5 g protein, 0.1 g fat, 3.7 g carbohydrates, 2.0 g ash, 4.8 g fibre, 184 IU vitamin A, 0.05 mg vitamin B1, 0.07 mg vitamin B2, 120 mg vitamin C, 0.2 mg niacin, 30 mg calcium, 110 mg phosphorus, and 5.3 mg iron per 100-g serving.