Charoli is the name given to the dried seeds of a plant called Buchanania Lanzan. These seeds are flavored and resemble tiny almonds. Pale in color with dark patches, these seeds are flat and round. The source plant is mainly grown in India and charoli is referred to as Chironji. It is also called chirolo, chirongi and charooli. Charooli is also cultivated and used in many other parts of Asia. Charoli is usually used for garnishing Indian desserts. It is also one of the important spices of India. The seeds are also known for their medicinal benefits.
Culinary Use of Charoli
Since the flavor of charoli is sweet, it is commonly used in adding flavors to the sweets.Mostly, chironji is used for garnishing the desserts. Halwa, kheer and paysam are some of the desserts topped with these tiny seeds. It is used whole as well as in powdered form. Besides, crushed and powdered chironji is also used in thickening the curries. The powdered form of these almonds like seeds is used as a spice in Indian cuisine. The meat dishes and stews also make use of these tiny seeds. Charooli also enhances the flavors of batters and many drinks.Chopped seeds are also used in salads and soups. The nutty flavor of charoli enhances the taste of kebabs.
Medicinal Use Of Charoli
Chironji is used for its amazing medicinal benefits and has been a part of Ayurveda and Unani system of medicine since thousands of years. The regular consumption of these seeds benefits the body by curing fevers, ulcers and blood disorders. These seeds are vital for the body and act as an energy tonic for the brain. Charooli provides relief in gleet, urinary problems and work as an arsophodic.
Popular Charoli Recipes