mace powder
Also known as: ground mace, javitri powder, javantri powder, ground javitri, dried mace powder
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Also known as: ground mace, javitri powder, javantri powder, ground javitri, dried mace powder
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Mace is the lacy, reddish outer covering (aril) of the nutmeg seed. While they come from the same fruit, mace has a more delicate, peppery, and citrus-like flavor compared to the sweeter, woodier nutmeg.
Ground mace powder typically retains its best flavor for 6 to 12 months if stored correctly in an airtight container. After this, it loses its aromatic potency.
Nutmeg is the best substitute. You can also use allspice, cinnamon, or ginger in a pinch, though the flavor profile will shift slightly.
Freezing is not recommended for ground spices as moisture can enter the container and cause clumping or mold. A cool, dry pantry is better.
It is highly versatile and used in both. It is common in savory Indian biryanis and meat dishes, as well as sweet European pastries, donuts, and custards.
Rub a small amount between your fingers and smell it. If the aroma is weak or non-existent, the spice has lost its essential oils and should be replaced.
No, it is 'warm' rather than 'hot.' It has a pungent, peppery depth but does not contain capsaicin like chili peppers.
Mace is particularly high in minerals like copper, iron, calcium, and magnesium, and contains significant amounts of Vitamin A and C.
mace powder is a versatile ingredient found in cuisines around the world. With 475 calories per 100g and 6.7 grams of protein, it's a nutritious addition to many dishes.
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