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.
The recipe called for a pinch of javitri along with the other whole spices for the biryani.
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(India, cooking) mace.
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