Javantry (Mace) and nutmeg are both come from the fruit of the same tree, the Myristica fragrans. Mace is the thin, bright red covering around the shell of the nutmeg. It has a similar flavour to nutmeg but is not as sweet and is more delicate. Nutmeg is the egg-shaped seed of the tree. Nutmeg and mace have similar sensory qualities, with nutmeg having a slightly sweeter and mace a more delicate flavour. Mace is often preferred in light dishes for the bright orange, saffron-like hue it imparts. Nutmeg is used for flavouring many dishes, usually in ground or grated form.
Mace spice is the best in the culinary world. Here are a few mace spice uses.
- You can make sweets, puddings, muffins, cakes and different kinds of breads with mace being one of the main ingredients.
- It is also used while brewing milk tea or masala milk, primarily because it tastes like pepper.
- Try using mace spice while making pickles, ketchups, curries and sauces.
- Mace spice has often been used while making delicious mashed potatoes, broths, soups and rice preparations.