Jaiphal tree

Nutmeg is the seed of the tree, roughly egg-shaped and about 20 to 30 mm (0.8 to 1 in) long and 15 to 18 mm (0.6 to 0.7 in) wide, and weighing between 5 and 10 g (0.2 and 0.4 oz) dried, while mace is the dried lacy reddish covering or aril of the seed. Nutmeg is usually used in powdered form.In Indian cuisine, nutmeg is used in many sweet as well as savoury dishes. It is known as jaiphal in most parts of India. EGIANT AGROCONNECT PVT. LTD. Earliest civilization depended heavily on agriculture for subsistence and undoubtedly India being blessed with fertile soil, plenty of sunlight, a large tillable land mass supported by ample water resources and millions of hard working farmers was then in the forefront of agriculture production. Over the years India has taken huge strides in agriculture production and today ranks globally as a major producer of grains, fruits, vegetables and dair...

Jaiphal, widely known as nutmeg, is not only considered an essential herb in Ayurvedic medicine, but also as an effective spice in the kitchen. The best nutmeg or Jaiphal is one that possesses a fragrance because its natural form also has a strong aromatic odour, with a compact, shallow covering that is easily breakable. The Jaiphal tree is an evergreen, bushy fern which grows about 10 – 20 meters in height, mainly found in India, Indonesia and Sri Lanka. East Indian nutmeg is available in three grades: • Banda Nutmeg- considered to be the finest for usage and containing up to 8% of essential oils. • Siauw Nutmeg- the second grade that is almost as good as Banda nutmeg, but contains only 6.5% of essential oils. • Penang nutmeg- the final grade, generally wormy and mouldy and suitable only for distillation purposes. Different nomenclature of Jaiphal Jaiphal not only referred to as nutmeg but is also known by various names in other regions. Its botanical name is Myristica fragrans. It is known as Jaiphal and Malti phal in Hindi; Jauzbuwa and Jaiphal in Urdu; Jows Buwwa, Jouza Atteeb (due to its smell), Josat attib, Zanza – ba Wawa in Arabic; Djus Hendi, Jouz Hendi and Jozbaweh in Persian; Fuqlaj and Moschokarido in Unani; Jaatiphala, Jaatishasya and Maalatiphala in Ayurveda; Jayphal, Kanivish and Jaiphala in Assamese; Jayaphala and Jaepatri in Bengali; Zadi – phu in Burma; Nootmuskaat and Muskaatnoot in Dutch; Muscadier and Musque in French; Achter Muscatnussbaum in Germen; ...