Sri Lankan Jathi (Nutmeg)

The Sri Lankan Nutmeg plant (Myristica fragrans) is a tropical evergreen tree that belongs to the Myristicaceae family. It is native to the Banda Islands in the Moluccas (Indonesia) and is now cultivated in many other countries, including Sri Lanka, the West Indies, and South and Central America.

The tree can grow up to 60 feet tall and has leathery leaves that are dark green and shiny. The plant produces yellowish-green flowers that bloom in the spring and are followed by fleshy, yellow-orange fruit called a nutmeg. The fruit contains a hard seed that is covered by a red aril, which is used to make mace.

Both nutmeg and mace are highly prized for their warm, sweet and slightly bitter taste, and are widely used as a spice in cooking, especially in sweets, baked goods, and savory dishes. In Sri Lanka, nutmeg is used in traditional dishes like rice pudding, curries, and some sweets.

In addition to its culinary uses, nutmeg and mace have a long history of medicinal use. They are believed to have antimicrobial and anti-inflammatory properties, and have been used to treat a variety of ailments, including digestive problems, nausea, and pain.

The Sri Lankan Nutmeg plant is an important spice crop that has a significant impact on the local economy and culture.