Javitri (noun.) Nutmeg (in Hindi, Jaiphal) has a hard outer shell used as a spice in Indian cuisine. Its flavour is a combination of cinnamon and pepper, and it can be added to cheese dishes, soufflesouffléss, soups, poultry, and fish recipes.
It is found on the evergreen nutmeg tree, which is native to the Spice Islands near Indonesia. Various variants of the herb can be found across regions. The origin determines the herb's colour. It is used in the Caribbean, Moroccan, Dutch, French, and British cuisines.
It is added to the basic composition of masala/ curry powders. It is a highly aromatic spice used in the preparation of biryanis, chicken/meat curries, chicken bhuna masala, and aromatic spicy vegetable curries.
Mace Javitri is a yellowish-brown spice derived from the outer layer of the nutmeg seed. It is typically available in dried form or as a ground powder. A a e Javitri has a flavour similar to Nutmeg with hints of cinnamon and black pepper. It is commonly used in spice blends, baked goods, savoury dishes, and also for pickling and preserving foods.
What is Javitri?
Javitri (Latin name: Myristica dactyloides) is another species of Jaiphal (also known as Mace or Nutmeg), an evergreen tree native to Indonesia. u meg is not a nut but the kernel of an apricot-like fruit.
Mace is an arillus, a thin leathery tissue between the stone and the pulp; it can be bright red to purple when harvested, but after drying, the colour changes to amber. The pulp of the nutmeg fruit is tough, almost woody, and tart.
In Indonesia, Nutmeg is used to make delicious foods, such as jam and cookies, that have a delightful nutmeg aroma. The red aril, or mace, is separated from the nutmeg seed, flattened, and then dried for several days. During the process, the mace can turn light yellow, orange, or tan.
The Myristicaceae family, commonly known as the nutmeg family, is recognised for its strongly aromatic, resinous qualities and warm flavour. His family comprises approximately 500 species, classified into three genera: Myristica, Knema, and Horsfieldia.
A notable example is Myristica fragrans. The plants typically contain active compounds, such as polyketides and lignans, which possess various biological properties, including anti-inflammatory, anticancer, and antimicrobial effects. It is important to note that NNutmegcan have slight hallucinogenic effects, so it is advisable to avoid consuming large quantities of the herb.
Javitri is called Mace in English & Jaiphal is called Nutmeg in English. These are two different spices that come from the same Nutmeg tree. U meg is the oval-shaped pit, while mace is the red webbing that surrounds the pit's shell. The leaves and other parts of the nutmeg tree are used to produce essential oils, and they contain high levels of minerals.
Both nutmeg and mace contain about 2% lignanes (diarylpropanoids), which are nonvolatile dimers of phenylpropanoid constituents of the essential oil, e.g., dehydrodiisoeugenol.
Mace has a flavour similar to nutmeg with hints of cinnamon and black pepper. It is commonly used in spice blends, baked goods and savoury dishes, as well as in pickling and preserving.
Javitri Benefits
Mace Javitri is the yellow-brown spice that covers the nutmeg seed. The oil of the tri (up to 12% in the spice) contains the same aroma components, but the total fraction of terpenoids increases to almost 90%, at the expense of phenylpropanoids (10%).
Some Javitri benefits(javitri ke fayde) are listed below-
- According to Ayurveda, Mace Javitri has many therapeutic and medicinal properties. It is used to improve metabolism and to treat abdominal infections.
- It can be added to drinks to clear the throat and soothe throat pain, irritable bowel to help with oedema syndrome and diarrhoea due to its water-absorbing and sputum-absorbing properties.
- It helps reduce bad breath and acts as a natural detoxifier. Studies show that nutmeg extracts and spices are rich in powerful compounds, such as alkaloids, flavonoids, and myristicin, that help protect the body against harmful free radicals.
- Its powdered paste is applied to the skin to improve the skin's texture and complexion.
- It has anti-inflammatory properties and boosts immunity and resistance power.
- It helps to relieve stress and depression.
- Jaiphal or Javitri oil is available at Ayurvedic stores for its anti-inflammatory properties.
- Javitri oil can be added to massage oils for treating joint and muscle pain. It has antibacterial properties and can be applied to treat bad breath by removing bacteria from the mouth. It is frequently used as a skin treatment for clogged pores, acne and blackheads.
- It can have a calming effect when consumed in small doses and has been used in traditional medicine as an aid to sleep and de-stressing.
- The essential oil in the nutmeg powder is believed to have a soothing effect on the metabolism. In some regional-style preparations, a pinch of NNutmegis is added to a soup or drink to reduce bloating and indigestion.
- Nutmeg stimulates nerves and is considered effective for treating depression and anxiety. However, excessive quantities and unregulated dosages of Nutmeg Must be avoided.
Javitri Spice
Mace Javitri and Nutmeg Jaiphal are sister spices. hh are distinctly different but from a single fruit of the same evergreen, aromatic nutmeg tree. It is the dried reticulated aril (outgrowth or lacy red membrane surrounding the seed) of the Nutmeg of the fruit.
At maturity, the fruit splits open to reveal a dark brown nut covered by a clawlike crimson aril or fleshy seed covering. When dried, it becomes a spice called mace. Wh NutmNutmegcracked, it yields a large kernel called nutmeg halva, and Mace (Javitri) is valuable because of its natural oils, which are rich in chemicals such as myristic acid. Ma contains more chemicals than Nutmeg; it is costlier. Ino e Nutmeg, there are about 9% chemicals, while the rest contain 2 -3% chemicals.
The colour of mace remains red after sun-drying. It loses its colour if it is over-dried. The red colour evaporates if the herb is stored for more than a year. It's a cumbersome procedure to dry nutmeg. It ripens during the rainy season, and if not dried properly, its aromatic oils are depleted. If he NutmNutmegcompletely ground, one can hear a rattling sound when the fruit is shaken. The outer black-coloured shell is broken to get the herb.
Javitri Masala
Each part of the fruit, from the flesh to the red membrane and the nut inside, has culinary purposes. The fruit is used to make jams and pickles. The red lattice membrane wrapped outside the seed is the fragrant spice called Javitri (mace), and finally, it is the Jaiphal (the nutmeg seed) itself, a spice.
- The membrane (mace) and the seeds (Nutmeg) are both sun-dried for a few weeks until completely dry before being commercially sold as a spice.
- Nutmeg and mace are used in many non-vegetarian preparations, bakery products, chewing gums, sweet dishes, and soups. It has some medicinal value, and its oil or extract can be applied externally to remove pain and swelling.
- In its original form, NutmNutmega is a hard, oval seed. However, Nutmegmore is delicate, and it is specifically added whole, powdered, or grated directly into the recipe to achieve a unique, floral, sweet aroma in fresh, aromatic, citrus, sweet, and savoury dishes.
- In Mughlai and Punjabi curries, Jaiphal and Javitri are common ingredients, often combined with other herbs such as cinnamon, black pepper, ginger, garlic, tomato puree, and cloves.
- Nutmeg is added in small quantities to typical garam masala powder (a blend of ground spices used extensively in Indian recipes) or to lentil or vegetable masala.
Nutmeg in Hindi
Nutmeg is called Jaiphal; it is the seed inside the fruit of a nutmeg tree.
This plant contains active ingredients, including polyketides and lignans, which exhibit a range of biological properties, including anti-inflammatory, anticancer, and antimicrobial effects. It's widely grown in tropical regions in Southeast Asian countries. The tree is also a source of essential oils, extracted oleoresin,s and nutmeg butter. Javitri is usually used in cooking for its sweet, delicious flavour.
Garam masala literally means a mixture of "warming aromatic spices", not the spicy ones. It's composed of black peppercorns, bay leaves, cinnamon, cloves, cardamom, mace, nutmeg, and fenugreek seeds.
To achieve the best flavours, garam masala is roasted over a low heat for 2-3 minutes. Nu, e.g., can be used on its own or, more commonly, in combination with coriander, cumin, and turmeric to prepare a curry quickly. Almonds, pistachios, or walnuts can also be mixed with garam masala and other spices to create subtle and delicate flavours and textures in a dish.
In Indian recipes, meat or vegetables are sautéed with garlic, ginger, and onions in hot oil until they become soft or golden brown. The Thenam masala, curry powder, sauces, or pastes are added.
The sautéed masala paste, cooked in hot oil, has an extraordinary ability to extract and retain the aroma, essence, and flavour of the herbs used. This process can be done either at the beginning or the end of cooking, depending on the recipes.
Since most spices in garam masala contain intense aromas and flavours, they are always added in moderate quantities, with precise measurements, to get the desired taste.
Recipes that include garam masala typically use lower amounts of pepper and red chillies than those that do not. Adding green or red chillies may increase the heat, but could compromise the curry's soothing flavours. Spices can be quite pungent and may overpower other aromas; therefore, it's advisable to use them in moderation.
Javitri Ka Phool
Javitri ka Phool is a bright red shell (Mace), the external cover of the inner seed of the peach-like fruit of a tree (Myristica fragans). Tropical trees thrive in tropical, humid environments, with 68% of production originating from Guatemala and Indonesia. They have also grown in parts of Malaysia, the Caribbean, and Kerala, India.
What Is Javitri Used For?
Whole Nutmeg. Nutmeg has properties similar to those of citrus fruits, offering a fresh, minty flavour. After sun-drying, it develops an earthy, woody flavour reminiscent of a blend of spices, including cloves and Szechuan pepper.
Often associated with the warm flavours of autumn, Nutmeg, like cinnamon, cloves, and allspice, is used. It is primarily classified as a fall spice. The flavour of Nutmeg has a slightly spicy, bitter undertone. Its essence extends beyond festive cakes, pies, and biscuits.
Some of the foods that contain Javitri and Jaiphal are -
Baked foods - A pinch of nutmeg powder can be added to a cake, pie, or biscuit, or used with a pinch of cinnamon to enhance the flavour.
Desserts - Nutmeg is a fun aromatic spice often used in desserts, especially dairy-based dishes such as milk pudding, custard, and lemon tarts.
Pies and sauces - A pinch of nutmeg enhances the flavour of white sauce, cream sauce, or even pies made with root vegetables like potatoes, carrots, beetroot, and sweet potatoes. Add a touch of Nutmegreamy to egg-free spaghetti recipes for a delightful aroma with its citrusy notes.
Marinades: Nutmeg complements woody, sweet, and sharp spices like cinnamon, cloves, cardamom, coriander, mace, and peppercorns. On c, combine it with other spices to create spice marinades for BBQs, such as chicken tikka masala, fish tikka, seafood roast, meat tikka, or paneer tikka masala.
Drinks - It can be added to lattes, teas and smoothies.
Casseroles, stews, and curries - Nutmeg is often added to Indian stews and curries to achieve a warmer, spicier, and more delicious dish, such as creamy turkey korma or chicken or meat curry masala.
Legumes, lentil curries, cereals, and rice - Ground jaiphal and javitri (nutmeg) are added to sautéed, steamed lentils, making flavoursome rice biryanis, pasta, and vegetable curries.
What Is Javitri Powder?
Dry Javitri is a spice made from the red shell of mace, which has a warm, bittersweet flavour. It enhances the taste of fruit cakes, egg and cheese dishes, stews, and cauliflower.
Javitri and Jaiphal (mace and nutmeg) with other spices, such as anise, bay leaf, black pepper, curry leaf, cardamom, caraway, cinnamon, cloves, and various Indian herbs like oregano, poppy seeds, saffron, sage, thyme, and turmeric. Su h combinations are often used to season curries, rice, biryanis, appetisers, kebabs, and vegetables.
In Mediterranean and European cuisines, Jaiphal (Nutmeg) is used whole to impart a strong, cinnamon-like, nutty flavour to both sweet and savoury dishes. It is a common ingredient in numerous recipes, including pies, cookies, cakes, fruit dishes, sauces, soups, seafood, poultry, beans, eggs, cheeses, and vegetables, particularly eggplant, spinach, and cabbage.
A small pinch of Javitri (Mace) can be added to ricotta cheese for lasagna, or sautéed with bitter greens like spinach and chard. Ma e is also part of spice blends used in Indian, Middle Eastern, Moroccan, and Tunisian cuisines. In powder form, it is frequently added to blends containing cardamom, cinnamon, cloves, coriander, cumin, pepper, rose buds, and thyme, nd used to enhance a variety of recipes.
How To Use Javitri in Cooking?
Nutmeg is a favourite among food enthusiasts due to its strong yet subtle flavours and robust aromatic qualities. It should be used sparingly to enhance dishes without overwhelming them with its aroma. When used in the right amounts, the ancient spice adds a magical tang to iconic traditional dishes and contemporary recipes that highlight contrasting flavours.
- Nutmeg is an essential ingredient in several signature French recipes, such as bechamel sauce, which is often paired with cauliflower gratin and chicory, accompanied by bacon. It also plays a key role in enhancing the flavour of n dauphinois, quiche, and traditional mashed potatoes.
- Numerous recipes can benefit from the Nutmeg's distinctive flavour, such as a Maroilles cheese tart or a ricotta quiche with cress.
- With its warm, subtly spicy aroma, Nutmeg enhances squash dishes; for example, in pumpkin soufflé and soufflé ravioli, it pairs beautifully with sage butter, and it is a wonderful addition to butternut and sweet potato gratin.
- Seafood enthusiasts succumb to the delicious originality and comforting taste of monkfish with NutmegNutmegnions.
- It is added to gingerbread, eggnog and mulled wine. It intensifies the cocoa flavour in a dark chocolate mousse.
- It is added to tarte tatin with spices and honey-roasted peaches, as well as fruit cake, banana bread, and carrot cake, to elevate the flavours of the recipe.
Is Javitri Ared Jaiphal the same?
No, the Javitri and Jaiphal are different parts of the nutmeg fruit—Jaiphal has the outer veil of the Jaiphal(nutmeg seed). The aroma of Javitri powder is similar to that of Nutmeg, and it is refined and can be used as a substitute for Nutmeg in additional Indian cuisine. Both spices are generally classified as baking spices.
What is the Difference between Javitri and Jaiphal ( Mace vs Nutmeg )?
Whole, grated Nutmeg (Nutmeghala) is a common ingredient throughout India, especially in South Indian cuisine. It can be used whole or grated for other dishes. On c ne lso smash the whole nut into larger chunks for sauteing.
In South Indian cuisine and in various Indian dishes, nutmeg is used alone and with coconut, sesame seeds, poppy seeds, and sometimes mustard seeds, to create masalas (spice mixes). These masalas are frequently used in Kerala-style chicken curries andin street vendor dishes known as thattukada.
Mace (Javitri), the dry, leaf-like spice, has a more savoury and musky flavour than Nutmeg. Nutmegs are fried whole, and typically, a single blade or leaf of mace is sufficient to impart a strong flavour.
Javitri (Mace) is relatively more expensive than Jaiphal(Nutmeg).