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]

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]}

References

1. ^ ^{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.