Charoli (Hindi: चारोली; Marathi: चारोळी; also called chironji, Hindi: चिरौन्जी) are seeds of Buchanania lanzan used as a cooking spice primarily in India.[1] Charoli are tiny almond-flavoured dried seeds of a bush called Buchanania lanzan, which 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.[1]
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.[1]
Charoli seeds are used in the Ayurveda and Unani system of medicine.
  | TEMPTATION; Charoli Nuts Flavor the Dishes, and Memories, of Indian Chefs - TEMPTATION; Charoli Nuts Flavor the Dishes, and Memories, of Indian Chefs - The New York Times |
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