Best Combination with: rich meat gravies and biryani

Mace is the thin, lacy covering that wraps around a nutmeg seed, peeled off by hand and dried separately until it turns a warm orange brown. It shares nutmeg's warmth but in a softer, more floral form, which is why cooks often reach for mace when they want depth without the heavier, slightly bitter edge nutmeg can bring.

In Kerala kitchens, javitri finds its way into biryani masalas and richer, cream or cashew based gravies, where a small piece can flavor an entire pot. It is used sparingly, usually alongside cardamom and cinnamon, since its aroma is strong even in small amounts.

We source whole mace strands rather than powder, since they hold their fragrance far longer, and pack them with care so they reach you as close to fresh as possible.