Jayfal Nutmeg

The English name for জায়ফল is nutmeg. The scientific name of the nutmeg tree is Myristica fragrans. Mainly used as a spice in Indian food. জায়ত্রী (Jayatri/Mace) is the red, lace-like covering (aril) that surrounds the seed. Native land is Indonesia but widely used in Indian cooking.

Difference between Nutmeg and Mace

Nutmeg is the seed of the tree, while mace is the red, lace-like covering (aril) surrounding the seed. Nutmeg has a sweeter and stronger flavor, whereas mace is milder and slightly more bitter. In cooking, nutmeg is used in both sweet and savory dishes, while mace is primarily used in savory dishes like biryani and korma.

Nutmeg is a warm spice

Nutmeg is called a warm spice because, in Ayurveda and traditional medicine, it is believed to generate warmth in the body. It improves blood circulation and helps relieve cold-related ailments like cough and congestion.

Product Features

• Botanical Name: Myristica fragrans
• Appearance: oval-shaped, hard, brown seeds. 
• Flavour: warm, sweet, and pungent.
• Aroma: warm, woody, sweet, and highly aromatic.
• Shelf Life: Up to 2-3 years