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| {{Short description|Species of flowering plant}} | | #REDIRECT [[Buchanania cochinchinensis]] |
| {{Speciesbox | | {{Redirect category shell| |
| | image = Charoli.JPG
| | {{R from alternative scientific name|plant}} |
| | image_caption = Charoli nuts
| | {{R from move}} |
| | genus = Buchanania
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| | species = lanzan
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| | authority = [[Spreng.]]
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| | synonyms = ''Buchanania cochinchinensis'' <small>Lour.</small><br/>
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| ''Buchanania latifolia'' <small>Roxb.</small><br/>''Lanzana solitaria'' <small>Stokes</small> <br/>
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| ''Lundia mangiferoides'' <small>Puer. ex DC.</small> <br/>
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| ''Mangifera silvestris'' <small>King ex Roxb.</small> <br/>
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| ''Spondias simplicifolia'' <small>Rottb.</small> <br/>
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| }} | | }} |
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| '''''Buchanania lanzan''''' is a [[deciduous trees|deciduous tree]] which produces seeds that are edible to humans.<ref>{{Cite web|url=http://indiabiodiversity.org/species/show/229000|title=''Buchanania lanzan''|website=India Biodiversity Portal|access-date=2017-12-05}}</ref> It is known as '''''chironji''''' (or '''''charoli'''''<ref name="csg"/>). These [[almond]]-flavoured seeds are used as a cooking spice primarily in India.<ref name="nyt">{{cite news|url=https://www.nytimes.com/2004/04/28/dining/temptation-charoli-nuts-flavor-the-dishes-and-memories-of-indian-chefs.html|title=TEMPTATION; Charoli Nuts Flavor the Dishes, and Memories, of Indian Chefs|date=April 28, 2004|work=New York Times | first=Dana | last=Bowen | access-date=April 28, 2010}}</ref> ''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]].<ref name="nyt" />
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| 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.<ref name="csg">{{cite news|url=http://www.celtnet.org.uk/recipes/spice-entry.php?term=Chironji|title=Celtnet Spice Guide Engtry for Chironji|date=August 11, 2012|work=Celtnet Spice Guide | access-date=October 15, 2012| archive-url = https://web.archive.org/web/20140727201655/http://www.celtnet.org.uk/recipes/spice-entry.php?term=Chironji
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| | archive-date = 27 July 2014}}</ref>
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| They are commonly used in [[Sweets from the Indian subcontinent|sweets]] in India. However, they are also ground into powders for thickening [[Umami|savory]] sauces and flavoring [[Batter (cooking)|batter]]s, and stewed into rich, meaty [[korma]]s.<ref name="nyt" />
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| Charoli seeds are used in the [[Ayurveda]] and [[Unani]] systems of medicine.<ref>Pankaj Oudhia, Robert E. Paull. Chironji Buchanania lanzan Spreng. Anacardiaceae p14-
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| 15. Encyclopedia of Fruit and Nuts - 2008, J. Janick and R. E. Paull -editors, CABI,
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| Wallingford, United Kingdom</ref>
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| == References ==
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| {{Reflist}}
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| {{Herbs & spices}}
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| {{Taxonbar|from=Q83127}}
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| [[Category:Buchanania|lanzan]]
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| [[Category:Indian spices]]
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| [[mr:चारोळी (सुकामेवा)]]
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