Mace (javitri) in Poland: what it is called and how to use it

Mace, javitri in Hindi, is called "kwiat muszkatołowy" in Polish, which means "nutmeg flower". It is not a flower: it is the red, lacy covering that wraps the nutmeg seed. Mace tastes like nutmeg, only gentler, and in Indian cooking it goes into biryani, korma and garam masala.

What to look for on a Polish label

When you look for mace in Poland, these are the words you need:

• kwiat muszkatołowy: mace,
• gałka muszkatołowa: nutmeg, the seed itself,
• mielony: ground; cały: whole.

Imported packs from Indian brands are often labelled in English and Hindi. The TRS pack, for example, says "Javentry Mace". Javentry is a common shop spelling of javitri, so a search for "javentry" leads to the same spice.

Do not confuse mace with nutmeg on the shelf. Nutmeg is a hard, brown, egg-shaped seed. Mace is sold as flat, orange or amber, irregular pieces called blades, as broken pieces, or ground.

What mace is

The nutmeg tree is a tropical tree whose fruit looks a little like an apricot. When the fruit opens, you see a dark seed wrapped in a bright red, fleshy net. One fruit gives two spices:

• nutmeg (jaiphal, gałka muszkatołowa): the hard seed,
• mace (javitri, kwiat muszkatołowy): the dried net around the seed.

As it dries, the net turns from red to orange or amber.

How mace tastes

Mace smells like nutmeg but is more delicate and more floral, with a slightly peppery note. It gives warmth without the strong sweetness of nutmeg. That makes it a good fit for pale sauces and dishes where dark specks of nutmeg would show.

How to use mace

In Indian cooking:

• Biryani: one or two blades in the rice or the meat layer, often with cardamom and rose water.
• Korma and Mughlai dishes: a pinch of ground mace in a sauce of yoghurt, cream or cashews.
• Garam masala: many home blends include mace alongside cinnamon, cloves and cardamom.
• Meat marinades: for kebabs and grilled dishes.

European cooking has used mace for a long time too: in béchamel, pâtés, cured meats, cream soups, mashed potato and some cakes.

A few practical rules:

1. Use a little. One blade or a pinch of ground mace is enough for a pot for four.
2. Add whole blades to the fat with other whole spices, or to the simmering liquid. You can take them out before serving.
3. If you need powder, toast the blades briefly in a dry pan and grind them in a spice grinder.
4. Add ground mace near the end of cooking, because its aroma fades quickly.

What to use instead of mace

Nutmeg is the simplest substitute, because it comes from the same fruit. Its taste is stronger, so use less, about half the amount of mace in the recipe. In biryani you can also add a little more cardamom.

Mace or star anise?

Some people look for "the spice shaped like a flower". Usually they mean star anise, which has eight points and a liquorice-like taste. Mace looks different: flat, orange, irregular blades. Read more in our post on star anise.

How to store mace

Keep whole blades in an airtight jar in a dark, cool place. They keep their aroma longer than powder. When a blade no longer smells when you rub it between your fingers, it is time to buy new.

Where to buy mace in Poland

At Little India you can buy Javentry Mace TRS and whole nutmeg TRS. Other spices for biryani and garam masala are in the whole spices category. Little India has shops in Warsaw, Kraków, Wrocław and Gdańsk and ships orders across Poland.

Mace often goes with cardamom; we compare the two kinds in green and black cardamom.