Nutritional and Health Benefits of Mace or Javitri
Mace is called javitri in Hindi. It is a spice which is obtained from the Myristica fragrans tree whose seed is the nutmeg. Mace is the net-like extra seed covering that covers the nutmeg's seed coat.
Though there are other species of Myristica, the nutmeg tree, like M.argentia, M.malabarica and M.fatua which are cultivated for their nutmeg fruit, these are inferior to those obtained from the M.fragrans tree in terms of both flavour and aroma.
Mace has a higher concentration of the same essential oils that are present in nutmeg and therefore has a more intense flavour. It is, therefore, much more expensive than nutmeg. The fully ripe fruit splits open on its own, revealing the mace-covered nutmeg seed.
The spice mace, a crimson red colored thread like material that envelops the nutmeg, is removed carefully and then usually dried under the sun for a few days, before it is sold, either as whole blades or ground to a fine powder before selling. Compared to the nutmeg, mace should be added at the beginning of cooking to allow its full flavor to develop,
Mace is spicy in taste, somewhat like a combination of pepper and cinnamon, with a strong aroma. To prepare it at home, first clean the mace, and then roast the whole mace till crisp. Cool and then grind it.
Mace and nutmeg are native to the Banda islands of Indonesia.
Mace contains exceptionally high amounts of the minerals copper and iron providing 274% & 174% of the daily requirements of these minerals per 100 grams.
With several vitamins like vitamins A, C, B1, B2 and minerals like calcium, magnesium, phosphorus, manganese and zinc also present in good amounts, Javitri along with its several essential volatile oils like safrole, myristicin, elemicin and eugenol and the fixed oil trimyristine is a very healthy spice.
See the detailed table below for its entire nutrient content and concentration.
Nutrients Levels in Mace
Mace spice (Myristica fragrans), Ground,
Nutritional value per 100 g.
(Source: USDA National Nutrient data base)
Percentage of RDA
50.50 g [≈ Mass equivalent of the energy that is called 1 megaton of TNT equivalent]
Parts of the Nutmeg Fruit and Seed
Medicinal Properties of Mace
According to Ayurveda, mace has the following medicinal properties:
- pungent, bitter & astringent in taste
- hot in constitution
- mucolytic, therefore removes mucus
- balances Vata & Kapha doshas
- mildly anthelmintic
- ruchikrut, meaning it improves taste & appetite
- varnakrut, meaning it improves skin tone & complexion
- hrudya, meaning it is a tonic for the heart
Mace also has anti bacterial, antiviral, anti cancer, anti inflammatory, anti-diabetes, and hepatoprotective activities
- Traditional Indian & Chinese medicine have used mace to treat nervous system issues as it calms the brain and also stimulates it. The compounds myristicin and elemicin provide these benefits.
- The eugenol in mace relieves toothache.
- Massage with medicated oil of Javitri is beneficial when the limbs or the body gets cold sensations.
- Improves libido and prevents premature ejaculation.
- Applied on the forehead as a paste it relieves insomnia.
- Apply a paste made with milk to alleviate pimples and give the face a glow.
- Relieves dysmenorrheal pain in women.
- Benefits in colds, cough and asthma. Useful in dry cough as well.
- Improves skin tone & complexion.
- Relieves tiredness and fatigue.
- Reduces nausea and vomiting.
- Relieves loose motions, gas, flatulence and digestive tract infections.
- Applied externally as mace oil it relieves rheumatic pains and eczema.
- Standardization of the Unani drug – Myristica fragrans Houtt. (Javetri) – with modern analytical tec
- Medicinal Properties of Mace
Medicinal values of mace, mace recipes, mace uses, mace herbal remedies and other mace related news.
- Multiple biological properties of macelignan and its pharmacological implications | SpringerLink
- Myristica fragrans Houtt. methanolic extract induces apoptosis in a human leukemia cell line through
J Med Assoc Thai. 2007 Nov;90(11):2422-8. Research Support, Non-U.S. Gov't
Mace is used in mashed potato and rice dishes. It is also used in tea and masala milk, in preparation of sweet dishes like custard puddings, cakes, cookies and food items like bread, sauce, ketchup, curries and pickles.
It is much used in meat and bean stews, broths and soups.
Javitri imparts a light saffron color to the dishes it is added to and is also one of the ingredients of the Indian spice mix, the garam masala powder.
Mace is also much used in aphrodisiac preparations.
Most American hot dogs contain ground mace.
How to Remove Mace from Nutmeg Easily
© 2016 Rajan Singh Jolly