Buchanania cochinchinensis

Buchanania cochinchinensis
	Charoli nuts
Scientific classification
:	[[Template:Taxonomy/Buchanania (plant)]]
Species:	Template:Taxonomy/Buchanania (plant)B. cochinchinensis
Binomial name
	Template:Taxonomy/Buchanania (plant)Buchanania cochinchinensis; (Lour.) M.R.Almeida
Synonyms
	List Buchanania lanzan Spreng.; Buchanania latifolia Roxb.; Lanzana solitaria Stokes; Loureira cochinchinensis (Lour.) Meisn.; Lundia mangiferoides Puerari ex DC.; Spondias elliptica Rottb. ex Hook.f.; Spondias simplicifolia Rottler; Toluifera cochinchinensis Lour.; Glycosmis cochinchinensis (Lour.) Pierre ex Engl.; ;

Buchanania cochinchinensis (syn. Buchanania lanzan) is a deciduous tree which produces seeds that are edible to humans.^[2] It is native to the Indian Subcontinent, Southeast Asia, and adjacent parts of China.^[1] It is known as chironji (or charoli^[3]). These almond-flavoured seeds are used as a cooking spice primarily in India.^[4] Buchanania cochinchinensis 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.^[4]

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.^[3]

They are commonly used in sweets in India. They are also ground into powders for thickening savory sauces and flavoring batters, and stewed into rich, meaty kormas.^[4] Charoli seeds are used in the Ayurveda and Unani systems of medicine.^[5]

References[edit]

↑ ^1.0 ^1.1 Template:Cite POWO
↑ "Buchanania lanzan Spreng". India Biodiversity Portal. Archived from the original on 2017-12-05. Retrieved 2017-12-05.
↑ ^3.0 ^3.1 "Celtnet Spice Guide Engtry for Chironji". Celtnet Spice Guide. August 11, 2012. Archived from the original on 27 July 2014. Retrieved October 15, 2012.
↑ ^4.0 ^4.1 ^4.2 Bowen, Dana (April 28, 2004). "TEMPTATION; Charoli Nuts Flavor the Dishes, and Memories, of Indian Chefs". New York Times. Archived from the original on April 17, 2010. 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

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[20008347-1-1] 1.0 ^1.1 Template:Cite POWO

[2] "Buchanania lanzan Spreng". India Biodiversity Portal. Archived from the original on 2017-12-05. Retrieved 2017-12-05.

[csg-3] 3.0 ^3.1 "Celtnet Spice Guide Engtry for Chironji". Celtnet Spice Guide. August 11, 2012. Archived from the original on 27 July 2014. Retrieved October 15, 2012.

[nyt-4] 4.0 ^4.1 ^4.2 Bowen, Dana (April 28, 2004). "TEMPTATION; Charoli Nuts Flavor the Dishes, and Memories, of Indian Chefs". New York Times. Archived from the original on April 17, 2010. Retrieved April 28, 2010.

[5] 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

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