The Tale of Jaiphal and Javitri

India is known for its spices. We add a spicy flavour to everything from desserts to savoury dishes. Among these aromatic treasures are Jaiphal (Nutmeg) and Javitri (Mace). While nutmeg enhances our desserts, mace is the underrated ingredient of our biryanis. Notably, come from the same tree.

Nutmeg and Mace I Source: Dreamstime

Jaiphal, commonly known as Nutmeg, is a prime ingredient of Garam Masala. Its earthy aroma enhances a range of Indian savouries and desserts. Despite its appearance resembling a nut, Jaiphal is, in fact, a seed. On the other hand, Javitri is an underrated spice that imparts its fragrance essence to dishes like Biryani and Gulab Jamun. Both Jaiphal and Javitri possess distinct flavours, as they emerge from the same plant - even from the same fruit.

Historians have aptly described these spices as 'Two nuts with two distinct flavours.' Nutmeg emerges from a fruit that looks like a peach or plum. As the fruit ripens, it splits open to reveal a small shell covered by a net-like aril, which is Mace. After a few months of drying, the earthy-tasting treasure, Nutmeg, is obtained. The Vedic Scriptures of ancient India mention Nutmeg's use for various medicinal purposes. It is said that people used to carry nutmeg in their pockets to grate into dishes whenever needed.

Nutmeg Fruit I Source: Indian Culture

Originally, native to the Banda Islands in Indonesia's Maluku region, Nutmeg was exclusively cultivated there. However, this monopoly did not persist, making this story even more intriguing.

Did you know that Nutmeg was once as valuable as Gold? This esteemed spice not only spawned numerous trade routes but also caused battles that raged for decades. Yes, decades!

European countries, known for their spice-seeking expeditions, fiercely coveted this unassuming woody kernel, i.e., Nutmeg. The allure of Nutmeg was multifaceted - medicinal, culinary, and even intoxicating. In larger quantities, it was said to induce a sensation akin to floating.

It was for nutmeg that the Dutch East India Company waged a brutal war against the Island of Banda. They enslaved its inhabitants and perpetrated massacres. For years, they subjugated the islanders to gain control over nutmeg production in the East Indies. Nutmeg cultivation areas were heavily guarded, and anyone attempting to grow or sell the spice faced death. To prevent propagation, they dipped the nutmegs in lime before exporting, rendering the seeds sterile.

The Dutch Invasion and Enslavement of the Banda Natives I Source: NPR

You might wonder how we access this precious spice today, given the Dutch's stringent control. The answer lies with a French Horticulturist named Pierre Poivre, who dared to defy the Dutch monopoly. He planted nutmeg seeds in Mauritius, and they subsequently spread to various parts of Asia. Indian voyagers and traders travelled to distant lands to acquire nutmeg and mace, gifting us with these "gold-equivalent" spices – Jaiphal and Javitri.

These spices gained prominence during the Mughal era, gracing various royal dishes. Javitri became an integral part of special occasion biryanis. Presently, Jaiphal and Javitri are used in Ayurvedic medicines, delectable savouries, and desserts. Laden with nutritional benefits, nutmeg water is sometimes recommended for weight loss. Unverified reports even suggest that it is a mysterious ingredient in Coca-Cola. Who could have imagined that a small seed and its aril could redraw maps, spark conflicts, and eventually find their place in our famed Garam Masala?