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MACE - Javitri (Jathipathri)
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Mace ( Jathipathri / Javithri ) :
Sourced naturally from interior parts of Kottayam & Idukki
Mace is made from the waxy red covering of nutmeg seeds. The flavor of Mace is very similar to that of nutmeg, with a slight flavour like pepper and is more subtle than nutmeg. Mace is strongly aromatic, resinous and warm in taste. If you are a cook who likes to make dishes with a spicy touch to it, you would be over-whelmed if you use Mace in you dishes. Mace is often preferred in light dishes for the bright orange, saffron-like colour it gives to your dish. The flavour of Mace is very versatile which makes it useful is several recipes.
Storage of Mace :
Whole dried mace is known as a blade. You can grind the Mace blades, in a grinder or mortar & pestle, when needed in a recipe but its always better to store Mace in its balde form rather than ground form as the flavour of Mace is preserved much better in its blade form than in ground or powder form. After grinding, Mace must be used immediately because its freshness and flavour is rapidly lost once its ground. Mace should be stored carefully in a cool dry place, and it should not be exposed to moisture or light. It is best to store Mace in airtight containers in a cool dark place. Try to use Mace quickly so that its falvour is maximized. If your mace has gone stale due to storage for long time, a simple technique to regain its flavour and aroma is to lightly toast it before use.
Recipes and Cuisines with Mace :
In most of the recipes, it is better to add Mace at the end of your cooking since its flavour remains totally fresh in your dish when added just before end of cooking. But obviously in things like baked goods and roast meats, mace is added at the beginning, along with all the other ingredients. Mace can be used much like nutmeg would in things like cakes, scones, and spice cookies. It can also be used in curries, soups, cream sauces, roasts, and a range of other ingredients. Mace is widely used not only in Indian dishes but also in traditional Middle Eastern and Southeast Asian and European cuisine. Mace is used widely in all dishes from desserts to savory roast meats. Mace is the specially used for flavouring of white sauce, lasagna, stews and ragouts, sometimes also for sausages and pastries, jam, and in some Indian desserts.
Mace contains many minerals like Magnesium Copper, Manganese, Zinc, Chromium, Calcium, Phosphorus, Iron and also a lot of Vitamins like Carotene, Thiamine, Riboflavin, Niacin.