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Char magaz
Alternative namescharmagaz
Typeseed mixture
Associated cuisineIndian, Pakistani
Main ingredients
  •  Wikimedia Commons logo Media: Char magaz

Char magaz or charmagaz is a mixture of the seeds of four different melons: cantaloupe, cucumber, pumpkin, and watermelon.[1][2][3] The seeds are mixed in equal proportions.[2][1][4] Visually, all these seeds are cream-colored and roughly oval.[5] The blend is often ground to a paste to thicken dishes and add a nutty creaminess.[3]

The name char magaz (चार मगज) originated in Hindi; char means 'four' and magaz can be translated as 'brain', used here in the sense of pith, pulp,[1][6] or kernel.[7] Magaz can also be translated as 'melon seed',[5] though the more common word for 'seed' is bij (बीज).[8]

For some taxation purposes, charmagaz has been treated similarly to pistachio, walnut, and apricot kernels rather than to other nuts.[9][10] It is sometimes explicitly called a mixture of spices.[11]

The mixture has a mild flavour, similar to sunflower seeds or pumpkin seeds, and does not have much of a scent.[1] The seeds are often lightly fried or toasted before incorporating into dishes, frequently after blending them into a paste.[3]

The blend is popular in India and Pakistan.[4] In Rajasthan, almonds sometimes replace cucumber seeds.[12]

Char magaz is used in many smoothies and cooling beverages such as sardie,[4] and is a main ingredient in the beverage thadal. It is also a major component of the chicken dish char magaz ka murga, where the seeds are soaked overnight and then ground into a paste.[7] The blend can also be used in sweet dishes such as halva,[4] panjiri,[13] and roasted milk.[14]

See also

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References

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  1. 1 2 3 4 Batra, Neelam (2002). 1,000 Indian Recipes (First ed.). New York, NY: Wiley. ISBN 978-0-7645-1972-7. Retrieved 15 May 2026.
  2. 1 2 Adil, Anum; Khan, Saira Saeed; Naeem, Sadaf; Alqahtani, Ali; Alqahtani, Taha; Shuja, Ali Asgher; Tahir, Anosh (11 July 2025). "Evaluation of Sub-acute toxicity and safety profile of Charmagaz seed oil in rats". PLOS ONE. 20 (7) e0327697. doi:10.1371/journal.pone.0327697. ISSN 1932-6203. OCLC 11052529386. PMC 12250630. PMID 40644426.
  3. 1 2 3 "What is Char Magaz? Why is it used extensively in Indian cuisine?". Times of India. Bennett, Coleman & Co. Ltd. Times Syndication Service. 30 October 2025. Archived from the original on 10 March 2026. Retrieved 6 June 2026.
  4. 1 2 3 4 Razis, Ahmad Faizal Abdull; Shehzad, Muhammed Muzammel; Usman, Sunusi; Ali, Nada Basheir; Iqbal, Shahzad Zafar; Naheed, Nadia; Asi, Muhammad Rafique (2 December 2020). "Seasonal Variation in Aflatoxin Levels in Edible Seeds, Estimation of Its Dietary Intake and Vitamin E Levels in Southern Areas of Punjab, Pakistan". International Journal of Environmental Research and Public Health. 17 (23): 8964. doi:10.3390/ijerph17238964. ISSN 1660-4601. OCLC 8790171779. PMC 7730547. PMID 33276517.
  5. 1 2 Chapman, Pat (1992). Curry Club 250 Favourite Curries & Accompaniments. London: Judy Piatkus. p. 272. OCLC 1244599193. Retrieved 14 June 2026.
  6. ↑ McGregor, R. S. (1993). "The Oxford Hindi-English dictionary". Digital Dictionaries of South Asia. Oxford: Oxford University Press. Retrieved 15 May 2026.
  7. 1 2 Hussain, Sadaf (12 May 2026). "What UP's One District, One Cuisine leaves out is the story of UP itself". The Indian Express. Retrieved 16 May 2026.
  8. ↑ "Practice Set 7". 2025–26 Bihar SHS Medical Officer Practice Book (in Hindi). Youth Competition Times. p. 96. Archived from the original on 7 June 2026. Retrieved 7 June 2026. चार मगज (Maghz denote) का मतलब है "चार बीज" यह आमतौर पर Kharpaza (खरबूजा), Tarbooz (तरबूजा) KaKdi (ककड़ी) और Kadu (कुददू) के बीजों के मिश्रण को कहा जाता है। चार मगज में शक्तिशाली एंटीऑक्सीडेंट होते हैं। ये बीज सूखे और छिले हुए रूप में उपयोग किए जाते हैं।
  9. ↑ "Himachal Pradesh Gazette" (PDF). Department of Printing and Stationery, Government of Himachal Pradesh. Himachal Pradesh. 30 March 1963. p. 265. Archived from the original on 21 June 2026. Retrieved 3 June 2026.
  10. ↑ "Himachal Pradesh Gazette" (PDF). Department of Printing and Stationery, Government of Himachal Pradesh. Himachal Pradesh. 28 November 1970. p. 1036. Retrieved 3 June 2026.
  11. ↑ "Part 1 Section 1". Gazette of India Number 165. New Delhi: Government of India. 1 August 1998. p. 107. Retrieved 14 June 2026. 091091 02 Mixture of spices (e.g. Charmagaz)
  12. ↑ Zahra, N; Nisa, A; Kalim, I; Saeed, K; Hina, S; Ahmed, I (June 2015). "Development, Antioxidant Activity, Physico-Chemical and Aflatoxin Evaluation of Herbal Brain Boosting Product" (PDF). Research Journal of Chemical Sciences. 5 (6): 46–49. ISSN 2231-606X. Retrieved 15 May 2026.
  13. ↑ Sominder, Aadrika (25 November 2024). "Yami Gautam returns to work after baby Vedavid's birth; shares love for pregnancy-friendly panjeeri ladoo". Hindustan Times. Retrieved 25 July 2026.
  14. ↑ وسیم نسیم (Wasim Nasim) (7 December 2024). "ملتان کی سوغات 'سردار جی' کا خوش ذائقہ دودھ" [Multan's gift, 'Sardar Ji's' delicious milk] (in Urdu). Archived from the original on 25 July 2026. Retrieved 25 July 2026.{{cite news}}: CS1 maint: multiple names: authors list (link) CS1 maint: numeric names: authors list (link)

Further reading

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