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Mace are two distinctly different spices produced from a fruit of an evergreen tree usually
Country Of Origin : India
Mace spice is a dried outer rail, enveloping firmly around the nutmeg kernel. Nutmeg kernel and mace arils indeed are two separate spice products of the same nutmeg fruit.
Color: 80% Red Color & 20% Yellow Color
Volatile Oil: 15.30
Carbohydrates: 49g
Feature: Medicinal Value
Ingredient Type: Javantri
Shelf Life: 12 Month
Is It Dried: Yes
Benefits: Treatment of Diarrhoea, Nausea, Vomiting, Stomach Spasms and Pain
Mace spice is a dried outer rail, enveloping firmly around the nutmeg kernel. Nutmeg kernel and mace arils indeed are two separate spice products of the same nutmeg fruit. Nutmeg is the seed or ground spice of several species of the genus Myristica.Myristica fragrans (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, and mace, from the seed covering.
Mace is known as “Jaypatri / Jaipatri / Javitri” in Hindi, “Japatri” in Telugu and “Jathipathri” in malayalam.
Nilgiri Spices sells hand picked and sun dried farm fresh aromatic mace from tropical South India. Mace is the red covering of the nutmeg seed. It tastes and smells like a stronger version of nutmeg, and is slightly more bitter. Mace is used to flavour all kinds of foods including baked products, potatoes, cream sauces and sausage. Mace is common in East Indian cooking. In India Mace is used for medical treatments and Indian Garam Masala.
Mace is a distinctive spice known for its unique flavor and aromatic properties, derived from the nutmeg fruit of the Myristica fragrans tree. Through careful cultivation and meticulous processing, Varpi Industries Pvt Ltd brings to you the finest quality Mace, harnessing both its culinary versatility and medicinal benefits. This extensive product description delves into every detail of Mace, covering its origin, processing, technical specifications, health benefits, and culinary uses.
Varpi Industries Pvt Ltd sources its Mace from tropical South India, specifically from the lush regions of the Nilgiris. These regions are renowned for their conducive climatic conditions and rich, fertile soil, which together help in producing high-quality spices. Mace is cultivated from the evergreen Myristica fragrans tree, which is native to the Banda Islands of Indonesia and widely cultivated in tropical regions like India. The company ensures that the Mace is handpicked and sun-dried to retain its natural aroma and potency.
Mace and nutmeg, though derived from the same tree, are distinctly different spices. Mace is the dried outer covering that envelops the nutmeg seed. This thin, orange-yellow reticulated aril, when dried, turns a brilliant red 80% and a subtle yellow 20%, indicating its premium quality. - Color: 80% Red Color & 20% Yellow Color - Volatile Oil Content: 15.30% - Carbohydrates: 49g - Shelf Life: 12 Months - Dried: Yes - Ingredient Type: Javantri
The spice production process at Varpi Industries Pvt Ltd is a blend of traditional techniques and modern technologies. The Mace arils are carefully separated from the nutmeg seed, meticulously cleaned, and then sun-dried to ensure they retain their strong flavor and aromatic properties. The drying process is crucial as it helps in preserving the volatile oils that Mace is known for, which contribute significantly to its aroma and taste.
Mace offers a warm, sweet, and slightly peppery flavor profile. It tastes and smells like a stronger version of nutmeg but is slightly more bitter. This unique flavor makes it an essential ingredient in various culinary applications spanning multiple cuisines.
Mace is a versatile spice used in a wide range of culinary applications. Here are some popular uses: - Baking: Mace is a common ingredient in baked products like cakes, cookies, and pastries. Its warm and sweet flavor enhances the taste of these delicacies. - Beverages: Mace can be used in the preparation of beverages such as milkshakes, smoothies, and even some cocktails, adding an exotic touch to the drink. - Potatoes and Cream Sauces: Mace adds depth and complexity to the flavor of potatoes, cream sauces, and soups. - Meat Dishes: It is used in marinades and spice rubs for meats, providing a robust flavor that enhances the taste of the dish. - Indian Cuisine: Mace is a key ingredient in Indian Garam Masala and is used to add flavor to biryanis, curries, and other traditional dishes.
Mace is not just a culinary delight; it carries several medicinal benefits: - Treatment of Diarrhoea, Nausea, and Vomiting: Mace is known for its therapeutic effects in treating digestive disorders such as diarrhea, nausea, and vomiting. - Stomach Spasms and Pain: The spice is effective in alleviating stomach spasms and pain, making it a popular remedy in traditional medicine.
Here are some precise technical specifications of the Mace product from Varpi Industries Pvt Ltd: - Botanical Name: Myristica fragrans - Family: Myristicaceae - Part Used: Aril (Mace) - Extraction Process: Sun-dried - Packing: Available in various packing options to ensure the freshness and quality of the spice
To retain its aroma and flavor, Mace should be stored in an airtight container, away from direct sunlight and moisture. With proper storage, Mace has a shelf life of up to 12 months. Ensuring the right storage conditions is crucial to maintaining its potency and effectiveness, both in culinary and medicinal uses.
Mace is known by different names across various regions and languages in India: - Hindi: Jaypatri / Jaipatri / Javitri - Telugu: Japatri - Malayalam: Jathipathri
These regional names signify the wide acceptance and use of
