Javitri plant

Other Name(s): Fleur de Muscade, Jaatipatree, Jaiphal, Jatikosha, Jatipatra, Jatipatri, Jatiphal, Jatiphala, Jatiphalam, Javitri, Jayapatri, Mace, Macis, Muscade, Muscade et Macis, Muscadier, Muskatbuam, Myristica, Myristicae Aril, Myristica fragrans, Myristica officinalis, Noix de Muscade, Noix de Muscade et Macis, Nuez Moscada, Nuez Moscada y Macis. Nutmeg and mace are plant products. Nutmeg is the shelled, dried seed of the plant Myristica fragrans, and mace is the dried net-like covering of the shell of the seed. Mace is taken by mouth for diarrhea, nausea, vomiting, stomach spasms and pain, and intestinal gas. It is also taken by mouth for treating cancer, kidney disease, increasing menstrual flow; causing a miscarriage, and as a hallucinogen. Mace is applied to the skin to kill pain, especially pain caused by achy joints (rheumatism). In foods, mace is used as a spice and flavoring. How does it work? Mace contains chemicals that might affect the central nervous system. Mace might also kill bacteria and fungi. QUESTION Next to red peppers, you can get the most vitamin C from ________________. See Answer Insufficient Evidence to Rate Effectiveness for... • Gum disease (gingivitis). Early research suggests that chewing gum containing mace extract after every meal for 3 weeks reduces gum inflammation, bleeding, and plaque in people with gum disease. • Cancer. • Diarrhea. • Increasing menstrual flow. • Intestinal gas. • Kidney disease. • Pain. • Producing hallucinations. ...

Indian spices include a variety of Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as a topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring — those are typically heated in a pan with Below is a list of spices and other flavouring substances commonly used in India. Image Notes (Hindi: Ratanjot) Raw unripe ( Amchoor आमचूर) Intensely aromatic - flavor profile sometimes compared to that of Used as (Hindi: Hing हिंग) Both Indian bay leaf and bay leaf are similar and called Tej Patta in Hindi. However, they are from two different species and have differences in taste. Used as Tempering Spice. (Hindi: Tej Patta तेज पत्ता) Very earthy and darkly aromatic. Often used in North Indian curries. Used as Tempering Spice. (Hindi: Badi Elaichi बड़ी इलाइची) Pepper may be used whole or ground in Indian cuisines. The largest producer is the southern Indian state of Kerala. Used as Tempering Spice. (Hindi: Kali Miri काली मरी) Also known as Chironji, Cuddapah almond or almondette, is a type of nut particularly used in making desserts. (Hindi: Chironji चिरोन्जी) They are immature flower buds of Capparius spinosa, also known as caper berry. (Hindi: Kabra कब्र) (Hindi: Shimla Mirch शिमला मिर्च) Used as (Hindi: Shahijeera शाहजीरा) Also known as bishop's weed, they're different from celery seeds and Used as (Hindi: Ajwain अजवायन) Also known as Used in It's also used in Used as ...

Jaiphal (Nutmeg), and Javitri (Mace) both are obtained from an aromatic, evergreen tree Myristica fragrans belonging to family Myristicaceae. The seed of the tree is known as nutmeg, and the aril of the seed is called Mace or Jaivitri. Indonesia is one of the largest supplier of this medicinal herb. In India it is cultivated in the Nilgiris, Kerala, Karnataka, and West Bengal. Nutmeg has antioxidant, anti­diarrheal, stimulant, carminative, astringent, aphrodisiac, and abortifacient (causing abortion) properties. It is used for treating colic, indigestion, loose motion, gas, nausea, rheumatism, etc. Mace or Javitri is used for treating chronic intestinal disorders, fever, cholera, and intestinal worms. It is aromatic, anthelmintic, appetizer, anti-emetic, and carminative. General Information Nutmeg is a small evergreen tree, with alternate, oblong ovate, acute, entire, smooth dark green leaves. The leaves are 7.5-8.8 cm long, lanceolate shaped, coriaceous with shiny portion. The flowers are small, and pale yellow. Its fruits are oval, lustrous, smooth, small, scented, and brownish in color. The cover of fruit is hard, oval to ovoid, and enclose mace, the outer covering on the nutmeg seed (Jaiphal). On ripening the fruit is bifurcated, and reddish covering nutmeg is exposed. The orange-yellow papery material which separates from the seed on drying is called Mace (Javitri in Hindi). Javitri, and Jaiphal, both are used as Indian Spice. On cutting the kernel dark veins can be s...

Other than being an important ingredient in your pepper spray, regularly consuming mace spice provides nutrition and benefits your health in the long run. Obtained from the shell of nutmeg seeds, mace is used as a condiment in the cuisine of Asian cultures and to treat pain, nauseai , and digestive issues. In this article, we take a deeper dive into the health benefits of mace spice and the simple ways to add them to your regular diet. What Is It? A brown and yellowish spice derived from the layer surrounding the nutmeg seed. What Are Its Benefits? It reduces inflammation and improves digestion and oral health. Who Can Consume It? All except people with a weak immune system and pregnant or lactating mothers. How Often? Regularly, in moderation. Caution Some individuals may experience dizziness and irregular heartbeats. Image: Shutterstock 1. Keeps Your Digestive System Healthy Mace spice is a herb that offers a large number of benefits, and one of them is keeping the Using mace spice in cooking may also be good for regulating bowel movements – and treating nausea, diarrhea, and flatulence. However, research is limited in this regard. 3. Boosts Blood Circulation Another health benefit of mace spice is its ability to 4. Stress Buster This could be surprising to most of you, but mace spice also acts as a stress buster! It effectively eliminates tension and anxiety, and helps you feel calm and peaceful ( Mace spice relieves mental exhaustion as well. Not just that, this spice ...

• العربية • Asturianu • Basa Bali • বাংলা • Català • Cebuano • Čeština • Dansk • Deutsch • Ελληνικά • Español • Euskara • فارسی • Français • Gàidhlig • हिन्दी • Hornjoserbsce • Hrvatski • Italiano • ಕನ್ನಡ • Kaszëbsczi • Қазақша • Kreyòl ayisyen • Latina • Lietuvių • Magyar • Madhurâ • മലയാളം • مصرى • Minangkabau • Nederlands • 日本語 • Nordfriisk • Norsk bokmål • Norsk nynorsk • Occitan • پنجابی • Polski • Português • Русский • संस्कृतम् • سنڌي • Srpskohrvatski / српскохрватски • Suomi • Svenska • ไทย • Українська • اردو • Tiếng Việt • Winaray • 中文 Myristica fragrans is an evergreen tree, usually 5–15m (16–49ft) tall, but occasionally reaching 20m (66ft) or even 30m (98ft) on Carpellate trees produce smooth yellow ovoid or pear-shaped fruits, 6–9cm (2.4–3.5in) long with a diameter of 3.5–5cm (1.4–2.0in). The fruit has a fleshy husk. When ripe the husk splits into two halves along a ridge running the length of the fruit. Inside is a purple-brown shiny seed, 2–3cm (0.8–1.2in) long by about 2cm (0.8in) across, with a red or crimson covering (an Taxonomy [ ] Myristica fragrans was given a fragrans means "fragrant". • World Conservation Monitoring Centre. 1998. Myristica fragrans. The IUCN Red List of Threatened Species 1998: e.T33986A9820569. • Myristica fragrans Houtt.", Tropicos , retrieved 2014-06-07 • ^ a b c Myristica fragrans Houttuyn", Flora of China, eFloras.org , retrieved 2014-06-07 • Myristica fragrans". . Retrieved 2014-06-07. • ^ a b Orwa, C.; Mutua, A.; Kindt, R.; J...

To Start receiving timely alerts please follow the below steps: • Click on the Menu icon of the browser, it opens up a list of options. • Click on the “Options ”, it opens up the settings page, • Here click on the “Privacy & Security” options listed on the left hand side of the page. • Scroll down the page to the “Permission” section . • Here click on the “Settings” tab of the Notification option. • A pop up will open with all listed sites, select the option “ALLOW“, for the respective site under the status head to allow the notification. • Once the changes is done, click on the “Save Changes” option to save the changes. The spice mace is obtained from the red coloured aril of the nutmeg seed. The seed covering has a flavour similar to that of the nutmeg, but mace has more of a delicate flavour. The saffron-like hue of the spice gives it a preference in the culinary world. The sun-dried outer aril [1] of the nutmeg seed possesses exceptional nutritional value and is equally used in the medicinal as well as the culinary world. The outer shell of A common addition in Indian cooking, the spice has very low-fat content and helps improve your digestion. Spices are naturally tightly packed with a deluge of benefits [2] . And mace fits well in that description. Mace has been employed in traditional Chinese and Indian medicine, due to its anti-inflammatory properties. Mace essential oil has become a prominent one in the therapeutic scene as it helps to get relief from stress [3] ,...

Know in one minute about Mace spice (javitri) • Mace spice (javitri) boost immunity by protecting the white blood cells that fight against infection. • Treat urinary incontinence symptoms and improve dental health. • Improve digestion and treat ulcers by inhibiting the growth of Helicobacter pylori. • Treat liver injury, inflammation, and pain. • Reduce the risk of cancer and help to lose weight. • Improve memory and treat Alzheimer’s disease and Parkinson’s disease. • Prevents the development of asthma and premature skin aging. Introduction The Myristica fragrans ; family Myristicaceae) is an evergreen aromatic tree. It is important for two spices that can be produced from the fruit. • The flesh is the outer layer that covers mace and seed. During the harvesting time, farmers of North Sulawesi only take seed (kernel) and mace part, and discard the flesh. • The red or pale yellow, fleshy net-like spongy tissue cover on the kernel is called m ace spice (javitri) . It is a mild, delicious baking spice with a sweet smell and strongly aromatic. • It also contains the seed kernel inside the fruit, hard, fleshy, brownish-white, and transverse by red-brown veins which are called a nutmeg. Mace is carefully detached from the nut soon after harvest, washed, flattened by hand or between boards, and then sun-dried. When fresh, it is a bright scarlet becoming more horny, brittle, and a yellowish-brown color when dried. The kernel constitutes 16–17% and mace constitute 2.0–2.5% by weig...