Herbs & Spices

Mace / Javitri

The nutmeg tree, which is native to Indonesia but also cultivated in Grenada, can grow to nearly 30 feet and gives us two spices - nutmeg and mace. The seed of this tree is known as a nutmeg and comes encased in two layers. The outermost of these is a small, golden fruit with reddish spots. The other is a red, web-like seed membrane called an aril and is sold as the spice mace. Although some suppliers will sell blades of mace, it is more commonly found as a ground powder.

Legend has it that birds are intoxicated on the islands where nutmeg trees grow, due to the strength of the aroma. The intense aroma of mace is developed during its curing process, where it is left to dry in the sun for 10-14 days and is similar to a combination of pepper and cinnamon. It is during this time that its colour fades from a bright red to a rusty orange. The flavour of mace is warm and spicy, similar to but cleaner and more savoury than that of nutmeg.

Mace tends to have a role in Indian cuisine that is somewhat reserved to sweet dishes and a food colouring used for its saffron-like colour. It can be used in some masala mixes and is an ingredient that is added to garam masala to produce another variation of it.

Did you know?
One productive acre will yield 500 pounds of nutmeg but only 75 pounds of mace, which explains its steep price. Records show that in 14th century England, one pound of mace was worth more than three sheep!