Buchanania cochinchinensis | |
---|---|
Charoli nuts | |
Scientific classification ![]() | |
Kingdom: | Plantae |
Clade: | Tracheophytes |
Clade: | Angiosperms |
Clade: | Eudicots |
Clade: | Rosids |
Order: | Sapindales |
Family: | Anacardiaceae |
Genus: | Buchanania |
Species: | B. cochinchinensis
|
Binomial name | |
Buchanania cochinchinensis (Lour.) M.R.Almeida
| |
Synonyms[1] | |
List
|
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]