Jaiphal
Nutmeg, the hard brown seed of a tropical tree, grated fresh into sweet and savoury dishes.
Also: nutmeg, jathikai, jathikka, jauz buwwa
Jaiphal is nutmeg, the seed of Myristica fragrans. The tree's fruit splits to show the seed wrapped in red mace, and the seed is dried until it rattles in its shell. Nutmeg tastes warm, sweet and woody, and is always better grated on a fine rasp than bought ground. It flavours custards, eggnog, cream sauces, spinach and potato dishes, Italian filled pasta and Dutch and Indian sweets. A small amount is enough, since large doses are toxic, which is why traditional recipes use only a pinch. Nutmeg once made the Banda Islands the most contested place in the spice trade, and the Dutch fought hard to control it.