Botanical Name: Buchanania lanzan
Charoli are tiny, almond-like seeds cherished in Indian and Middle Eastern cuisines for their nutty flavor and creamy texture. These pale, flat seeds are a culinary treasure, often used as a luxurious garnish or a subtle flavor enhancer in sweet and savory dishes.
The flavor of charoli is delicate yet distinctive. It carries a nutty richness reminiscent of almonds or pine nuts, with a hint of natural sweetness that makes it a versatile ingredient. When toasted, charoli takes on a deeper, roasted aroma, adding a layer of complexity to the dishes it adorns. Its pleasantly firm texture offers a gentle crunch that contrasts beautifully with creamy or soft preparations.
Charoli’s primary role is as a garnish, particularly in Indian desserts like kheer (rice pudding) and halwa (sweetened semolina), whose nutty flavor complements the dish’s sweetness. It’s also a key ingredient in rich, celebratory dishes like shahi tukda (royal bread pudding) and kulfi (Indian ice cream), adding an element of indulgence and a touch of tradition.
In savory applications, charoli often features in curries, pilafs, and meat stews, particularly in Mughlai cuisine. It is blended into creamy sauces, where its subtle flavor enhances the dish’s richness without overpowering it. Its versatility also extends to spice blends and marinades, where it serves as a binding and flavoring agent.