Mace (Javatri) is the aril (the bright red, lacy covering) of the nutmeg seed shell. As it is dried, javatri develops its characteristic aroma but loses its bright red color. Mace (Javatri) is a lighter colour and can be used in light-colored dishes where the darker flecks of nutmeg would be undesirable. A small amount of Mace (Javatri) will enhance many recipes, adding fragrance without imposing too much flavour. Mace (Javatri) works especially well with milk dishes like custards and cream sauces. Mace (Javatri) contributes to flavouring light-coloured cakes and pastries, especially donuts. Mace (Javatri) can enhance clear and creamed soups and casseroles, chicken pies and sauces. Adding some Mace (Javatri) to mashed potatoes or sweet potatoes creates a more interesting side dish. Some beverages improve with a little Mace (Javatri), especially chocolate drinks and tropical punches.
It is also commonly called as Mace in India
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