Mace (Javitri)

Mace (Javitri): the floral elegance of Mughal cuisine

Mace, known as Javitri in India, is the aril that covers the nutmeg. Harvested by hand in the plantations of Kerala, it offers a more delicate and floral flavour than nutmeg itself, with warm, slightly sweet notes that bring refined elegance to dishes. Long reserved for Mughal haute cuisine and royal biryanis, Javitri is now accessible to all lovers of authentic Indian cooking.

Why choose whole mace blades?

Whole mace blades are the most aromatic and authentic form: they can be used whole in slow-cooked dishes to infuse a delicate flavour, or freshly ground at the moment of use for maximum intensity. Unlike mace powder which quickly loses its aromas, whole blades keep well and maintain their complex flavour profile. A tiny amount is enough to generously perfume an entire dish.

Culinary uses:

• Biryanis and pulaos for floral aromatic elegance
• Desserts and pastries for a warm, sweet note
• Hot drinks and chai for a subtle, fragrant touch
• Creamy sauces for refined aromatic sophistication
• Spice blends (garam masala) for floral and warm complexity

Origin and quality:

We source our spices exclusively from certified organic producers in India, to guarantee you a natural product of premium quality.

Storage:

To preserve all its delicate aromas, store your mace in a dry place, away from light and humidity, in its airtight packaging.