Spice Mace

Mace

History

There is evidence that both nutmeg and mace were discovered as early as the 1st century A.D. when Roman author Pliny speaks of a tree bearing nuts with two flavors. Later, Emperor Henry VI had

Products and Uses

Mace, known as Javitri in Hindi, is a spice that is obtained from Myristica fragrans tree. The seed of the tree is nutmeg.

mace helps increase apetite and helps you eat healthy. It helps boost blood circulation. Mace is good for dental health and it keep bad breath at bay.

Varieties

mace, spice consisting of the dried aril, or lacy covering, of the nutmeg fruit of Myristica fragrans, a tropical evergreen tree. Mace has a slightly warm taste and a fragrance similar to that of nutmeg. It is used to flavour bakery, meat, and fish dishes; to flavour sauces and vegetables; and in preserving and pickling.

In the processing of mace, the crimson-coloured aril is removed from the nutmeg that it envelops and is flattened out and dried for 10 to 14 days; its colour changes to pale yellow, orange, or tan. Whole dry mace consists of flat pieces—branched or segmented, smooth, horny, and brittle—about 40 mm (1.6 inches) long.