Chironji (Buchanania lanzan), a common tree species found in deciduous forests throughout India, named for Francis Buchanan, Supt. of Botanical Gardens, Calcutta, produces nuts of almond-flavour, and widely used as a mewa (Dry fruit) and cooking spice?

Chironji (Buchanania lanzan)

Did you know that Chironji (Buchanania lanzan), a common tree species found in deciduous forests throughout India, named for Francis Buchanan, Supt. of Botanical Gardens, Calcutta, produces nuts of almond-flavour, and widely used as a mewa (Dry fruit) and cooking spice?

Chironji (Buchanania lanzan), with synonym Buchanania augustifolia Roxb, an endemic tree in the dry deciduous tropical forests of India, considered as one of India's most delicious wild fruit, produces charoli or chironji seeds of lentil-size, which has an almond-like flavour. The tree, also known by the botanical name 'Buchanania cochinchinens' is named for Francis Buchanan, Supt. of Botanical Gardens, Calcutta. The seeds, also called Almondette, or cheronjee, are not only used in raw form as a 'mewa' (dry fruit) but are often toasted or roasted before use, as this intensifies the flavour. These seeds are used as a cooking spice primarily in India. 

The genus Buchanania has about 20 species that are distributed in tropical India, Asia, Australia and the Pacific Islands, and Buchanania cochinchinensis is the common species variety in India. Known in English as narrow leaved buchanania, cherunji nut tree, chiranji nut, chirauli nut tree, chironji nut, cuddapa almond, and cuddappah almond, and as native to India it has many vernacular names such as: piyal in Assamese; chironji, piyal, sarop in Bengali; char, chironji or chiraunji, piyal, pra-savak, priyal achar, baruda, char (fruits), cheronjee and priyala in Hindi; charoli (ಚಾರೊಳಿ), charpoppu, kole maavu (ಕೊಲೆ ಮಾವು) in Kannada; muungaappeezh, nuramaram in Malayalam; char, charoli, piyal in Marathi; akhatth, muni, piyala, prasavakh, priyala, rajanadanha, upavatth in Sanskrit; charam in Tamil; charumamidi, priyaluvu, raj-adanamu in Telugu; and chironji in Urdu.

Buchanania lanzan is a common ever green tree in dry open deciduous forests with a monsoonal climate growing up to elevation 500 m. It grows to a moderate size of about 15 m, and has a straight, cylindrical trunk and tomentose branches. The bark is rough and dark grey, fissured with prominent squares, 1.23-175 cm thick and reddish inside. The leaves are broadly obase. The small greenish white flowers are axillary with long pinnacle, with five or four petals. The ten stamens are inserted at the base of the fleshy disc , although one carpel is fertile. The black fruit is drupe 1-15 cm diameter. Inside these fruits, there is a very hardcover which is broken by attaining the seeds of Chironji. The tree grows most commonly on yellow sandy-loam soils. Flowering occurs from January to March and the harvest season is from April to June. The bark yields a tannin upto 13% of dry weight. The wood is only used as firewood. The leaves are used as fodder for sheep, goat and cattle. It is a host of Kusumi Jac insect. 

The Chironjee seed contains 59% fat, 12% starch, and upto 22% protein. It has high fiber content and provides vitamins like vitamins B1, B2, and C as well as niacin. High content of phosphorus, iron, magnesium, and calcium are also found in these seeds.

In Indian Ayurvedic and Unani medicines, its roots, leaves, fruit, seeds, and gum are widely used. An extract of the roots is used as an expectorant, for biliuosness and for blood diseases. The seed oil is used to treat skin diseases and to remove face blemishes. The oil is also applied externally on glandular swellings of the neck alone and in combination with other herbal oils such as olive oil. Buchhnainia gum is used internally in treatment of intercostal pain and diarrhea. The oil is useful for coating tablets for its delayed release.

Chironjee seeds, slightly flattened and almond flavoured, are consumed raw as a substitute for almonds. They are used widely in Indian cusine not only as in making sweets called 'Chironji ki Burfi' but also in powdered form for thickening savory sauces and flavoring batters, and stewed into rich, meaty kormas.

Chronjee seeds are crushed and mixed with milk and applied on face like a face pack. This gives a glowing skin.

- Narasipur Char