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سِٽَ 1:
'''جعفر'''،{{ٻيا نالا|انگريزي= '''Nutmeg'''}}، {{ٻيا نالا|ھندي=جائفل}}،
{{ٻيا نالا|عربي=جوزةالطيب}}، {{ٻيا نالا|فارسي=جوزبوا}} [[مائريسٽيڪا]]{{ٻيا نالا|انگريزي=Myristica}} نسل جي کوڙ جنسن جي ٻوٽن جا ٻج ھوندا آھن جيڪا مصالحي طور کائڻ جي شين ۾ خوشبو ۽ ذائقي لاءِ استعمال ٿيندا آهن.<ref name="fao1994">{{cite web |title=Nutmeg and derivatives (Review) |url=http://www.fao.org/docrep/v4084e/v4084e00.htm#Contents |publisher=Food and Agriculture Organization (FAO) of the United Nations |accessdate=29 October 2018 |date=September 1994}}</ref>
''[[Myristica fragrans]]'' ('''fragrant nutmeg''' or '''true nutmeg''') is
a dark-leaved [[evergreen]] tree cultivated for two [[spice]]s derived from its [[fruit]]: nutmeg, from its seed, and mace, from the seed covering. It is also a commercial source of an [[essential oil]] and nutmeg butter. The California nutmeg, ''[[Torreya californica]]'', has a seed of similar appearance, but is not closely related to ''Myristica fragans'', and is not used as a spice. If consumed in amounts exceeding its typical use as a spice, nutmeg powder may produce [[allergic reaction]]s, cause [[contact dermatitis]], or have [[psychoactive]] effects.<ref name="drugs">{{cite web|url=https://www.drugs.com/npp/nutmeg.html|title=Nutmeg|publisher=Drugs.com|date=2009|accessdate=2017-05-04}}</ref> Although used in [[traditional medicine]] for treating various disorders, nutmeg has no known [[drug|medicinal value]].<ref name=drugs/>
==Common nutmeg==
[[File:muscade.jpg|thumb|upright|right|Nutmeg seeds]]
Nutmeg is the spice made by grinding the seed of the fragrant nutmeg (''[[Myristica fragrans]]'') tree into powder. The spice has a distinctive pungent fragrance and a warm slightly sweet taste; it is used to flavor many kinds of baked goods, confections, [[pudding]]s, potatoes, meats, sausages, sauces, vegetables, and such beverages as [[eggnog]].<ref name="ebo">{{cite encyclopedia | url = http://www.britannica.com/EBchecked/topic/422816/nutmeg | title = Nutmeg spice| encyclopedia = Encyclopædia Britannica Online}}</ref>
The seeds are dried gradually in the sun over a period of six to eight weeks. During this time the nutmeg shrinks away from its hard seed coat until the kernels rattle in their shells when shaken. The shell is then broken with a wooden club and the nutmegs are picked out. Dried nutmegs are grayish brown ovals with furrowed surfaces.<ref name=ebo/> The nutmegs are roughly egg-shaped, about {{Convert|20.5-30|mm|in|abbr=on}} long and {{Convert|15-18|mm|in|abbr=on}} wide, weighing {{Convert|5-10|g|oz|abbr=on}} dried.
Two other species of genus ''Myristica'' with different flavors, ''[[Myristica malabarica|M. malabarica]]'' and ''[[Myristica argentea|M. argentea]]'', are sometimes used to adulterate nutmeg as a spice.<ref name=clovegarden>{{cite web |url=http://www.clovegarden.com/ingred/sp_nutmegz.html |title=Nutmeg |website=www.clovegarden.com |access-date=2017-07-22}}</ref>
==Mace==
[[File:Mace (জয়িত্রি).JPG|thumb|upright|Mace]]
Mace is the spice made from the reddish seed covering ([[aril]]) of the nutmeg seed. Its flavour is similar to nutmeg but more delicate; it is used to flavour baked goods, meat, fish, vegetables and in preserving and pickling.
In the processing of mace, the crimson-colored aril is removed from the nutmeg seed that it envelops and is flattened out and dried for 10 to 14 days. Its color changes to pale yellow, orange, or tan. Whole dry mace consists of flat pieces—smooth, horny, and brittle—about 40 mm (1.6 in) long.<ref>{{cite encyclopedia | url = https://www.britannica.com/topic/mace-spice | title = Mace spice| encyclopedia = Encyclopædia Britannica Online}}</ref>
==Botany and cultivation==
[[File:Myristica Fragrans - ജാതിമരം.JPG|thumb|right|upright|Nutmeg tree (''Myristica fragrans'')]]
The most important commercial species is the common, true or fragrant nutmeg, ''[[Myristica fragrans]]'' ([[Myristicaceae]]), native to the [[Banda Islands]] in the [[Maluku Islands|Moluccas]] (or Spice Islands) of Indonesia.
سڃاڻپ: ميرانجهڙي رنگ تي عناب جي داڻن جيڏا، داڻا ٿين ٿا، ذائقي ۾ تيز ۽ خوشبودار ٿيندا آهن.
خاصيت: دل ۽ دماغ کي خوش ڪن ٿا، معدي ۽ جگر کي تقويت ڏين ٿا طعام کي هضم ڪن ٿا، بک کي وڌائين ٿا، قوت باهه کي زياده ڪن ٿا، فالـج، لقوي، الٽين، وات جي خوشبودار ڪرڻ لاءِ، سيني، آنڊن جي رطوبت کي خشڪ ڪرڻ لا”، کنگهه، ڦڦڙن، ڪن ۽ اکين جي بيمارين ۾ مفيد آهي.<ref>ڪتاب فرھنگ جعفري :؛ ليکڪ: حڪيم محمد جعفر؛ايڊيشن: ۲۰۰۷؛ پبلشر: سنڌي ادبي بورڊ ڄامشورو</ref>،
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