Which Part of Jaiphal is Used?

Both the seed and the covering of the seed kernel of Jaiphal are used as spices.

Jaiphal, also known as Nutmeg, is a versatile spice derived from the fruit of the Myristica fragrans tree. While the term "Jaiphal" most commonly refers to the seed, another valuable spice, Mace, comes from the same fruit structure.

Usable Parts of Jaiphal

Based on the reference and common knowledge, two main parts are commercially used:

• The Seed: This is the inner part, which when dried and ground, is known as Nutmeg or Jaiphal. It's widely used in sweet and savory dishes.
• The Aril (Seed Covering): This is a lacy, reddish covering around the seed kernel. It is dried and sold as Mace, also known as Javitri. Mace has a slightly different, more subtle flavor profile compared to nutmeg and is also used in various culinary applications.

According to the reference provided: "Nutmeg or Jaiphal is a seed that can be ground and is commonly used as a spice. The fleshy red net-like skin cover on the seed kernel of Nutmeg is known as Mace or Javitri which is also used as a spice."

Here's a simple breakdown:

Both parts are valued for their aromatic properties and distinct flavors, making them popular ingredients in cuisines around the world.