Buchanania cochinchinensis
| Buchanania cochinchinensis | |
|---|---|
| |
| Charoli nuts | |
Scientific classification 
| |
| Domain: | Eukaryota |
| Kingdom: | Animalia |
| Phylum: | Mollusca |
| Class: | Gastropoda |
| Subclass: | Vetigastropoda |
| Order: | Lepetellida |
| Family: | Fissurellidae |
| Genus: | Buchanania |
| Species: | B. lanzan
|
| Binomial name | |
| Buchanania lanzan | |
| Synonyms | |
|
Buchanania cochinchinensis Lour. | |
Buchanania lanzan is a deciduous tree which produces seeds that are edible to humans.[1] It is known as chironji (or charoli[2]). These almond-flavoured seeds are used as a cooking spice primarily in India.[3] Buchanania lanzan 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.[3]
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.[3]
Charoli seeds are used in the Ayurveda and Unani systems of medicine.[4]
References
- ^ "Buchanania lanzan". India Biodiversity Portal. Retrieved 2017-12-05.
- ^ a b "Celtnet Spice Guide Engtry for Chironji". Celtnet Spice Guide. August 11, 2012. Archived from the original on 27 July 2014. Retrieved October 15, 2012.
- ^ a b c Bowen, Dana (April 28, 2004). "TEMPTATION; Charoli Nuts Flavor the Dishes, and Memories, of Indian Chefs". New York Times. Retrieved April 28, 2010.
- ^ Pankaj Oudhia, Robert E. Paull. Chironji Buchanania lanzan Spreng. Anacardiaceae p14- 15. Encyclopedia of Fruit and Nuts - 2008, J. Janick and R. E. Paull -editors, CABI, Wallingford, United Kingdom