Char magaz is the blend of four dried melon seeds — watermelon, muskmelon, cucumber and pumpkin — that Indian cooks stir into rich gravies, kheer and thandai to add body, a gentle nutty sweetness and a little richness without a heavy hand. If you've been hunting for char magaz near you in Los Angeles, we keep it on the shelf at Anoras Cash N Carry in the Fairfax District, and you can have it delivered across the city or set aside for free pickup. Here's what it actually is, how to cook with it, how to keep it fresh, and exactly where to find it.

What is char magaz?

The name says it plainly: char means four and magaz means kernel, so char magaz is a mix of four kinds of melon-family seed kernels. The classic quartet is watermelon (tarbooz), muskmelon or cantaloupe (kharbooja), cucumber (kheera) and pumpkin or squash (kaddu). The seeds are hulled, dried and sold ready to use — small, flat, pale ivory-green kernels with a soft bite and a flavor that sits somewhere between sunflower seed and raw cashew.

They're not a spice and not quite a nut. In the kitchen they behave like a thickener and a richness-booster, which is why you'll see them in old Mughlai recipes and in festival sweets all over North India. A quick note on names: "magaz" on its own usually means a single melon seed, while "char magaz" is specifically the four-seed mix. If a recipe calls for just one, the four-seed blend works fine as a stand-in.

Takeaway: char magaz is a four-seed melon blend used to enrich and thicken — keep a small pack in the pantry and you'll always be ready for korma or kheer.

What does char magaz taste like, and what's it used for?

On its own char magaz is mild, faintly sweet and buttery, with none of the bitterness you sometimes get from other seeds. That neutrality is the point — it adds creaminess and a rounded nutty note while letting the cardamom, saffron or garam masala in a dish stay in the lead.

Traditionally it shows up in three places. First, in rich North Indian gravies — korma, shahi paneer, navratan korma — where a paste of soaked char magaz (often with poppy seeds, or khus khus) thickens the sauce and makes it velvety without flour or cornstarch. Second, in desserts: kheer, phirni, halwa and barfi lean on it for body and a toasty finish. Third, in thandai, the chilled spiced-milk drink of Holi and Shivratri, where char magaz is blended with almonds and melon seeds into the base.

Takeaway: reach for char magaz any time you want a dish creamier and nuttier without changing its main flavor.

How do you cook with char magaz?

It's forgiving, and a little goes a long way. Three easy ways to use it:

1. As a gravy thickener. Soak two to three tablespoons of char magaz in warm water or warm milk for 15–20 minutes, then grind to a smooth paste with a splash of the soaking liquid. Stir it into a simmering onion-tomato or white (korma) base in the last few minutes. It thickens as it cooks and turns the sauce glossy. Pair it with whole cashews for a classic shahi paste.

2. In kheer and festive sweets. Lightly dry-roast a tablespoon in a pan until just fragrant — don't let it brown — then fold it into rice kheer, sevaiyan or a besan halwa near the end. It deepens the richness and gives a soft crunch. A pinch scattered on top with slivered pistachios makes any mithai look festive.

3. In thandai and cooling drinks. Blend soaked char magaz with soaked almonds, a little cardamom, saffron and sugar into a smooth paste, then whisk into cold milk. It's the backbone of homemade thandai and a lovely way to beat an LA heat wave.

Takeaway: soak and grind for gravies, dry-roast for sweets, and blend for drinks — same little seed, three different jobs.

How do you store char magaz so it stays fresh?

Because char magaz is naturally oil-rich, its one enemy is rancidity. Keep it in an airtight jar away from heat and light, and it'll hold its flavor for a few months in a cool pantry. For longer storage — or through a warm Los Angeles summer — park the jar in the fridge or freezer, where the oils stay stable and the seeds keep for up to a year. Buy in sizes you'll actually get through: a 200g pack is right for a household that cooks korma and kheer regularly, while a 100g pack suits occasional use. Give the seeds a quick sniff before cooking; fresh char magaz smells clean and faintly sweet, and anything sharp or oily-smelling means it's past its prime.

Takeaway: airtight, cool and dark on the counter; fridge or freezer for the long haul.

Char magaz vs poppy seeds, chironji and plain magaz — what's the difference?

These get mixed up constantly, so here's the quick map. Char magaz is the four-melon-seed blend — mild, creamy, a thickener. Poppy seeds (khus khus) are tiny, tan and even more neutral; they're often used alongside char magaz in korma but grind finer and thicken harder. Chironji (charoli) are small round nutlets with an almond-like taste, used mostly as a garnish on sweets rather than as a base. And plain "magaz" usually refers to a single melon seed rather than the mix. For most recipes that call for a creamy seed paste, char magaz is the one to keep on hand — it covers the widest range of dishes.

Takeaway: if you're only buying one, buy char magaz; it stands in for the others more often than not.

Where can I buy char magaz near me in Los Angeles?

You'll find char magaz at Anoras Cash N Carry, 567 S Fairfax Ave, Los Angeles, CA 90036 — in the Fairfax District, a short drive from Beverly Hills, West Hollywood, Mid-Wilshire, Culver City and Koreatown. We stock it in both the 200g size and a smaller Laxmi 100g, and you'll find the matching almonds, cashews and poppy seeds for your korma and thandai in the same aisle, with festive mithai makings over in our sweets selection.

We're open daily from 10 AM to 9 PM. If you're within about 10 miles, we deliver from 10 AM to 8 PM — often in under an hour — with a $35.97 minimum, a $7.98 delivery fee, and free delivery on orders over $99. Farther out? Order online for free in-store pickup with no minimum, usually ready in about an hour. Browse the full pantry on our homepage and build your cart from there.

Takeaway: skip the long drive to find one small seed — we keep char magaz in stock in Fairfax and bring it to your door.

Char magaz FAQ

What is char magaz in English?
Char magaz is a blend of four dried melon seeds — watermelon, muskmelon, cucumber and pumpkin — often sold together as "four melon seeds." They're used to thicken and enrich Indian gravies, sweets and drinks.

Can I eat char magaz raw?
Yes. The seeds are hulled and dried, so they're ready to eat straight from the pack or sprinkled over desserts. Most recipes either soak and grind them for gravies or lightly dry-roast them for sweets.

What can I use instead of char magaz?
Cashews or blanched almonds ground into a paste give a similar creamy thickening effect, and poppy seeds (khus khus) work in gravies. Char magaz is milder than all of them, so use a little less of the substitute.

Is char magaz the same as magaz?
Not quite. "Magaz" usually means a single melon seed, while "char magaz" is the four-seed mix. For most recipes the blend is what you want.

Do you deliver char magaz in Los Angeles?
Yes — we deliver within about 10 miles of our Fairfax store daily from 10 AM to 8 PM, often in under an hour, with free delivery over $99. Outside that range, choose free in-store pickup.