Mace is called javitri in Hindi. It is a spice which is obtained from the Myristica fragrans tree whose seed is the nutmeg. Mace is the net-like extra seed covering that covers the nutmeg’s seed coat.
Mace has a higher concentration of the same essential oils that are present in nutmeg and therefore has a more intense flavor. It is, therefore, much more expensive than nutmeg. The fully ripe fruit splits open on its own, revealing the mace-covered nutmeg seed.
The spice mace, a crimson red colored thread like material that envelops the nutmeg, is removed carefully and then usually dried under the sun for a few days, before it is sold, either as whole blades or ground to a fine powder before selling. Compared to the nutmeg, mace should be added at the beginning of cooking to allow its full flavor to develop,
Mace is spicy in taste, somewhat like a combination of pepper and cinnamon, with a strong aroma. To prepare it at home, first clean the mace, and then roast the whole mace till crisp.
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