WHAT IS IT?
Commonly used in sweets in India, Chironji (Cheer-on-gee) is a slightly flattened seed, with an almond-like flavor.
They can also be ground into powders for thickening savory sauces, flavoring batters, or part of rich sauces, like Indian kormas.
The chironji seed is lentil-sized. A bit smaller than a pine nut. It can be eaten raw, or toasted for an even stronger nutty flavor.
Wildly popular throughout Asia, where almonds are far more rare, it goes by many, many names.
The Chironji seed provides a nutty scent, and a flavor similar to an almond. It is most often complimented with sweet flavors, in desserts, or sweet chutneys. Texturally, it is as soft as a pine nut. Chironji provides vitamin B2, vitamin B1, vitamin C and niacin.
While they work well in sweets, and with meats, vegans, and vegetarians, should also take note of their thickening agents, along with their taste, and nutrition. They could be used where flax, or cashew, finds uses.
Chironji is a deciduous tree of the plant family called Anacardiaceae, also known as Almondette tree. The plant originated in the Northern part of the Indian sub-continent. Thriving in hot, wet sticky climates, it is widely grown throughout Burma, Laos, Thailand, Vietnam, India and Yunnan.
- Chironji ki dal
- Chironji & Makhane Ki Kheer
- Sweet Chutneys
A FEW IMPROVISATIONAL RIFFS:
- Something new in a bread pudding;
- Tosca cake with a twist;
- Add to smoothies;
- Ground into a vanilla ice cream base
TREE NUT ALLERGY ADVISORY – Chironji seeds may cause allergic reactions, including anaphylaxis, for persons with allergies to cashews or general sensitivities to tree nuts. If you are cooking for people whose health histories you know well, and no one has a problem with tree nuts, it is not an issue. DO NOT use these for dishes for your guests if you do not know whether they have tree nut allergies.
Chironji seeds come from a deciduous tree, cultivated across India, primarily in the Northwest. After the hard shell is cracked, the stubby seed within is revealed.
It is commonly used in sweeter dishes, desserts, or sweet chutneys. It is found in the dishes of popular Indian festivals, like Diwali.
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