jaiphul
An Indian culinary term for nutmeg (Myristica fragrans), the aromatic spice derived from the seed of the nutmeg tree.
Definitions
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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Semantically related
- javitri62%
Indian English and South Asian cooking term for mace -- the spice made from the dried outer covering of the nutmeg seed. Javitri is used in Mughal-influenced North Indian cuisine, particularly in biryanis, kormas, and some sweet preparations. The word is used naturally by South Asian cooks and in Indian recipes, where the English 'mace' may be less commonly known.
- nutmeg58%
The aromatic seed of this tree, used as a spice.
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An evergreen tree () cultivated in the East Indies for its spicy seeds.
- javitri55%
(India, cooking) mace.