Javitri

Javitri (noun.) Nutmeg (in Hindi Jaiphal) has an outer cover that is used as a spice in Indian cuisine. Its flavour is like the combination of cinnamon and pepper, and it can be added to cheese dishes, souffles, sauces, and soups, poultry, and fish recipes. 

It is found on the evergreen nutmeg tree, which is native to the Spice Islands near Indonesia.  Many variants of the herb can be found across regions. The origin determines the colour of the herb. It is used in the Caribbean, Moroccan, Dutch, French, and British cuisine.

 

It is added to the basic composition of masala/ curry powders. It is a highly aromatic spice used in the preparation of biriyanis, chicken/ meat curry, 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. Mace 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 the other species of Jaiphal (Also known as Mace or Nutmeg), which is an evergreen tree native to Indonesia. Nutmeg 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 create delicious foods, such as jam and cookies, that have a delightful aroma of nutmeg. The red aril, or mace, is separated from the nutmeg seed, flattened, and then dried for several days. During the drying process, the colour of the mace can change to light yellow, orange, or tan.

The Myristicaceae family, commonly known as the nutmeg family, is recognised for its strongly aromatic and resinous qualities, as well as its warm flavour. This family comprises approximately 500 species, which are 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 are known to possess various biological properties, including anti-inflammatory, anti-cancer, and antimicrobial effects. It is important to note that nutmeg can have slight hallucinogenic effects, so it is advisable to avoid consuming large quantities of the herb powder.

Javitri in English

Javitri is called Mace in English & Jaiphal is called Nutmeg in English. These are two different spices that come from the same Nutmeg tree. Nutmeg is the oval-shaped pit, while mace is the red webbing that surrounds the shell of the pit. The leaves and other parts of the nutmeg tree are used for essential oils, and they contain high quantities 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 Javitri (up to 12% in the spice) contains the same aroma components, but the total fraction of terpenoids is increased to almost 90% at the cost of the 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 cure abdominal infections.

• It can be added to drinks to clear the throat and soothe throat pain, irritable bowel syndrome and diarrhoea due to its water-absorbing and sputum-absorbing properties.

• It helps reduce bad breath in the mouth and acts as a natural detoxifier. Some studies find that nutmeg extracts and spices are rich in powerful compounds, such as alkaloids, flavonoids, and myristicin, that help protect the body from 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 offered at Ayurvedic stores for 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 Nutmeg 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, large quantities and unregulated dosages of Nutmeg must be avoided. 

Javitri Spice

Mace Javitri and Nutmeg Jaiphal are sister spices.  Both are distinctly different but from a single fruit of the same evergreen, aromatic nutmeg tree.  Mace is the dried reticulated aril (outgrowth or lacy red membrane surrounding the seed) of Nutmeg, the seed 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 the aril is dried, it becomes a spice called mace.  When the nut is cracked, it yields a large kernel called Nutmeg.

Nutmeg(jaiphal) and Mace Javitri are valuable because of their natural oils, which are rich in chemicals like myristic acid compounds. Mace contains more chemicals than Nutmeg, and hence, it is costlier. Indonesian nutmegs contain 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 is a cumbersome procedure to dry nutmeg and mace as they ripen during the rainy season, and if not dried properly, the aromatic flavours of the natural oils deplete. If the nutmeg is completely dried, 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 spices are utilised 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, nutmeg is a large, hard, oval seed. However, grated Nutmeg is sweeter, milder, and more delicate, and it is specifically added in whole or powdered form 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 added in combination with other herbs, such as cinnamon, black pepper, ginger, garlic, tomato puree, and cloves. 

• Nutmeg is added in small quantities in the typical garam masala powder (a blend of ground spices used extensively in Indian recipes) or 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, such as anti-inflammatory, anti-cancer, and antimicrobial effects. It is widely grown in tropical regions in Southeast Asian countries. The tree is also a source of essential oils, extracted oleoresins and nutmeg butter. Mace or Javitri is usually used in cooking due to its sweet and delicious flavour. 

Garam masala literally means a mixture of "warming aromatic spices", not the spicy ones. It is composed of black peppercorns, bay leaves, cinnamon, cloves, cardamom, mace, nutmeg, coriander, cumin, and fenugreek seeds. 

To achieve the best flavours, garam masala is roasted on a low-heat flame for 2-3 minutes. Nutmeg can be used on its own or, more commonly, in combination with coriander, cumin, and turmeric to prepare a curry quickly. Almonds, cashews, 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. Then, garam 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 recipe’s instructions.

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 feature lower amounts of pepper and red chillies compared to those that do not. Adding excessive green or red chillies may increase the heat, but could compromise the soothing flavours of the curry. Some 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).  The trees usually thrive in tropical, humid environments, with 68% of production originating from Guatemala and Indonesia. They are also grown in parts of Malaysia, the Caribbean, and Kerala, India.

What Is Javitri Used For?

Whole nutmeg has properties similar to citrus fruits, offering a fresh and minty flavour. After undergoing sun drying, it develops an earthy, woody taste that resembles a blend of various spices, including cloves and Szechuan pepper. 

Often associated with the warm flavours of autumn, nutmeg complements spices like cinnamon, cloves, and allspice. It is primarily classified as a fall spice. The flavour of nutmeg is warm, sweet, and nutty, with a slightly spicy and bitter undertone. Its culinary uses extend 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 instead of cinnamon or with a pinch of cinnamon to enhance the flavour.

Desserts - Nutmeg is a fun aromatic spice often added to desserts, especially dairy-based foods such as milk pudding, custard, and lemon tarts.

Pies and sauces - A pinch of nutmeg can enhance the flavour of white sauce, cream sauce, or even pies made with root vegetables like potatoes, carrots, beetroot, and sweet potatoes. Additionally, adding a touch of nutmeg to a creamy gluten-free spaghetti recipe imparts a delightful aroma with its citrusy notes.

Marinades: Nutmeg complements woody, sweet, and sharp spices like cinnamon, cloves, cardamom, coriander, mace, and peppercorns. One can 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 most Indian stews and curries to achieve a warmer, spicier, and delicious curry, such as creamy turkey korma curry or chicken or meat curry masala. 

Legumes, lentil curries, cereal, pasta, and rice – Ground jaiphal and javitri (nutmeg) can be added to sauté boiled lentils and make 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) pair well 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. Such combinations are often used to season curries, rice, biryanis, appetisers, kebabs, and vegetables.

In Mediterranean and European cuisines, Jaiphal (nutmeg) is often grated 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. Mace is also part of spice blends used in Indian, Middle Eastern, Moroccan, and Tunisian cuisines. In powdered form, it is frequently added to blends containing cardamom, cinnamon, cloves, coriander, cumin, pepper, rose buds, and thyme and 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 in small amounts to enhance dishes without overwhelming them with such aromas. When used in the right amounts, the ancient spice adds a magical tang to iconic traditional dishes, as well as contemporary recipes that highlight contrasting flavours.

• Nutmeg is an essential ingredient in several signature French recipes, such as béchamel sauce, which is often paired with cauliflower gratin and chicory, accompanied by bacon. It also plays a key role in enhancing gratin dauphinois, quiche, and traditional mashed potatoes.

• Numerous recipes can benefit from the enhancement that nutmeg delivers, such as a Maroilles cheese tart or a ricotta quiche with cress.

• With its warm, subtly spicy aroma, nutmeg can also improve squash dishes; for example, in pumpkin soufflé and squash ravioli, it pairs beautifully with sage butter and is a wonderful addition to butternut and sweet potato gratin.

• Seafood enthusiasts succumb to the delicious originality and comforting taste of monkfish with Nutmeg and onions.

• It is added to gingerbread, eggnog and mulled wine. It also enhances the intensity of cocoa 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 and Jaiphal same?

No, Javitri and Jaiphal are different parts of the nutmeg fruit. Javitri is the outer veil of the Jaiphal(nutmeg seed). The flavour of Javitri powder is similar to that of nutmeg, but it is more refined and can be used as a substitute for nutmeg. In Western cuisine, both spices are generally classified as baking spices.

What is the Difference between Javitri and Jaiphal ( Mace vs Nutmeg )?

Whole, grated nutmeg (Jaiphal) is a common ingredient throughout India, especially in South Indian cuisine. It can be used whole or grated for other dishes. One can also smash the whole nut into larger chunks for sautéing.

In South Indian cuisine and various Indian dishes, nutmeg is often toasted and ground along 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 and street vendor dishes known as thattukada.

Mace (Javitri), the dry, leaf-like spice, has a more savoury and musky flavour than nutmeg. It is often fried whole, and typically, a single blade or leaf of mace is sufficient to impart a strong flavour.

Javitri (Mace) is more expensive than Jaiphal(nutmeg), comparatively.