Mace (Javantri)

The majority of recipes call for ground mace. No preparation is needed and it can be used right out of the jar. Add it to a dry spice mix, incorporate it into a recipe, or sprinkle it on top of sweets, porridge, or beverages in a similar manner to ground nutmeg.

Mace blades are easy to grind, either with a spice grinder or a mortar and pestle. Gently roasting the blades and let them cool off prior to grinding wakes up the essential oils for a more fragrant spice and helps prevent the oils from clogging a spice grinder. Mace blades should be toasted in a dry pan, just until crispy and fragrant; it’s common to toast other whole spices like cardamom and cloves at the same time.