Mace (jaffatry, javitri, jawatrie)

Mace is the aril (the bright red, lacy covering) of the nutmeg seed shell (Myristica fragrans). The mace is removed from the shell and its broken parts are known as blades.

Culinary use :
Mace is used in sweet and spicy dishes, soups and it contributes to flavouring light-coloured cakes and pastries.
Some beverages improve with a little mace, especially chocolate drinks and tropical punches. It is also used in perfumes.

Medicinal use:
Used in small dosages mace can reduce flatulence, aid digestion, improve the appetite and treat diarrhoea, vomiting and nausea.

Flavour :
The taste of mace and nutmeg is similar to each other. They are both warm, sharp and aromatic. Mace however is more sweet and fragrant.

Other names :

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