Charoli
| Buchanania lanzan | |
|---|---|
 |
|
| Charoli nuts | |
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Rosids |
| Order: | Sapindales |
| Family: | Anacardiaceae |
| Genus: | Buchanania |
| Species: | Buchanania lanzan Spreng. |
Charoli (Hindi: चारोली; Marathi: चारोळी; also called chironji, Hindi: चिरौन्जी) are seeds of Buchanania lanzan used as a cooking spice primarily in India.[1] Charoli are tiny almond-flavoured dried seeds of a bush called Buchanania lanzan, which is cultivated across India, primarily in the northwest. After the hard shell is cracked, the stubby seed within is as soft as a pine nut.[1]
The Charoli seed is lentil-sized, is slightly flattened and has an almond-like flavour. Though they can be eaten and used raw they are often toasted or roasted before use, as this intensifies the flavour.[2]
They are commonly used in sweets in India. However, they are also ground into powders for thickening savory sauces and flavoring batters, and stewed into rich, meaty kormas.[1]
Charoli seeds are used in the Ayurveda and Unani system of medicine.[citation needed]
[edit] References
- ^ a b c Bowen, Dana (April 28, 2004). "TEMPTATION; Charoli Nuts Flavor the Dishes, and Memories, of Indian Chefs". New York Times. http://www.nytimes.com/2004/04/28/dining/temptation-charoli-nuts-flavor-the-dishes-and-memories-of-indian-chefs.html. Retrieved April 28, 2010.
- ^ "Celtnet Spice Guide Engtry for Chironji". Celtnet Spice Guide. August 11, 2012. http://www.celtnet.org.uk/recipes/spice-entry.php?term=Chironji. Retrieved October 15, 2012.
