Mace (Javitri)जावित्री (Javitri)
Properties
Mace (Javitri) is the stunning, crimson-red, lace-like aril that wraps around the nutmeg seed (Myristica fragrans). Once harvested, it is dried, turning into a brittle, yellowish-orange spice. Mace shares a flavor profile with nutmeg but is notably more subtle, less sweet, and features complex notes of black pepper, coriander, and citrus. It is a highly premium spice used sparingly in Biryanis and royal Mughlai curries (like Korma).
Reported Health Benefits
Note: The following benefits are reported when taken in moderation.
Digestive & Carminative
Traditionally used to relieve stomach aches, indigestion, diarrhea, and intestinal gas.
Source: pubmed.ncbi.nlm.nih.govAnti-inflammatory & Antioxidant
Contains bioactive compounds like macelignan and myristicin that exhibit strong antioxidant and anti-inflammatory activities.
Source: pubmed.ncbi.nlm.nih.govReported Health Issues if Excess
Use caution and consult a healthcare professional.
Myristicin Toxicity (Hallucinations)
Like nutmeg, mace contains myristicin, which is highly toxic in large doses and can cause hallucinations, dizziness, tachycardia, and severe central nervous system agitation.
Source: pubmed.ncbi.nlm.nih.govRegions Produced & Seasons
India
Harvested in southern states like Kerala when the fruit naturally splits open, peaking in summer.
Indonesia
The world's top producer of nutmeg and mace.
Grenada
A famous global producer of high-quality mace.
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