An Indian culinary term for nutmeg (Myristica fragrans), the aromatic spice derived from the seed of the nutmeg tree. Widely used in South Asian cooking, 'jaiphul' (also spelled 'jaiphal') is a key ingredient in garam masala and other spice blends, as well as in sweet dishes, halwa, and biryani. In Ayurvedic tradition it also has medicinal uses. The word is used across Hindi, Urdu, Bengali, and related languages, making it one of the most widely recognized Indian names for this spice.
The recipe called for a pinch of jaiphul to finish the kheer, giving it a subtle warmth.
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(India, cooking) nutmeg.
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