Javantri consists of the necessary oils, which gives out its peculiar rich aroma and a strong, warm taste. It is hard to grind, so it is generally roasted until brittle, then ground. Its mildly sweet taste is commonly used in infusions, such as tasting milk for a white sauce or marinated with meats. Chutneys and Pickles are also generally spiced with javantri.
|Mace||Jayitri, javitri, javntry||Jaipatri||Jaipatri||Jaipatri||Jaipatri||Javintri|