Nutmeg (Jaiphal) & Mace (Javitri)

Short Description:

Nutmeg and mace are two distinct spices from the same fruit of a 9–12 m tall evergreen tree. Mace is the dried aril, while nutmeg is the dried seed kernel. The unisexual tree bears clustered male flowers and solitary female ones. When ripe, the pale yellow fruit splits open, revealing the bright mace around the shiny black nutmeg seed.

Foreign Name:

Arabic : Jouza at-Teeb Chinese : Dou kou shu Dutch : Nootmuskaat French : Muscade German : Muskatnu Greek : Moschokarido Indonesia : Pala Italian : Noce moscata Spanish : Moscada

Uses:

Nutmeg and mace are used as condiments, especially in sweet and savoury foods. Ground spice is common in food processing, notably in Dutch cuisine, while nutmeg oleoresin flavors meats, soups, sauces, and baked goods. The fruit’s outer cover is pickled or made into jellies. Mace is also used medicinally for its stimulant and aphrodisiac properties. Nutmeg oil finds use in cosmetics and toiletries.