Mace Flower (Javitri) is a spice made from the waxy red covering that surrounds nutmeg seeds. Mace is found between the exterior fruit and the internal seed and it takes the form of bright waxy red bands which surround the seed. The flavor is similar to that of nutmeg with a hint of pepper and a more subtle note which can be overwhelmed by heavy-handed cooks.
Mace is a spice derived from the waxy red covering of nutmeg seeds .Mace’s flavor is very similar to that of nutmeg. It is strongly aromatic, resinous and warm in taste. Mace is often preferred in light dishes for the bright orange, saffron-like color it gives to the dish. The flavor of Mace is very versatile which makes it useful is several recipes. It significantly enhances color, taste, and flavor of the foods.
Mace spice is a dried, outer aril, enveloping firmly around the nutmeg kernel. Nutmeg kernel and mace arils indeed are two separate spice products of same nutmeg fruit. However, mace characteristically composes a higher concentration of certain essential oils and features refined yet intense aroma than nutmeg.
Usage of Mace Flower (Javitri)
- Mace has a distinct spicy-sweet taste and is used to flavor food, domestically and commercially.
- It is a commonly used ingredient in desserts and baked products like pies, milk custards, puddings, fruit dishes, biscuits, muffins, cakes and bread.
- Traditionally, it is known to be an anti-fungal, anti-depressant, aphrodisiac, digestive and carminative agent.
- Mace has a wide range of uses from desserts to savory roast meats. Mace has a versatile flavor that can be used to complement a variety of foods.
- Mace is the main flavoring of white sauce, lasagna, and some stews. It is also used in sausages, pastries, sauces for fish and pickle, chutneys, jam and in some Indian desserts.
- Mace makes a notable appearance in Indian Chettinad and Mughlai cuisine.
- Mace is a highly nutritional product that contains protein and fiber. Mace works especially well with milk dishes like custards and cream sauces.
- It contributes to flavoring light-colored cakes and pastries, especially doughnuts. It can enhance clear and creamed soups and casseroles, chicken pies and sauces.
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