Mace (Jawatri جاوتری)

Versatile Mace : A Spice for Every Dish

Native to Indonesia!

Mace is actually a lacy coating that is found on nutmeg seed. This lacy coating is red in color and this crimson-colored aril is removed from the outer shell of the nut meg, later it is flattened out and dried; its color changes to yellowish-brown blades. It has more powerful aroma than nutmeg.

Its flavor is a combination of cinnamon and pepper and a more pungent version of nutmeg. It is used to flavor bakery, meat, and fish dishes; to flavor sauces and vegetables; an in preserving and pickling. In Pakistan it’s a staple ingredient of garam masala.

The flavor can become bitter if it’s cooked too long, so it’s best to add mace toward the end of cooking as a finishing spice. Whole mace blades should also be removed before serving.

Mace is widely used in light dishes like soups, mashed potato, and in rice dishes.

Due to its delicate flavor, it is predominantly used in sweet dishes like pies, milk custards, pudding, fruit dishes, biscuits.