Mace (Jawantri)

Mace is the lacy growth, known as the aril, which surrounds the nutmeg. Mace is more refined with an aroma that is rich, fresh and warm and with a slightly bitter taste.

How to cook mace

To get the most out of this spice mace should be used at the start of cooking, allowing its rich and warm flavours to release their aroma and develop with the flavours of the dish.

Mace can be used in savoury dishes when cooking meats, curries and sauces, the spice can also be used to flavour sweet dishes and cakes.

Allergen Information

• Suitable for vegetarians

Storage Information

• Store in cool dry place and an airtight container.