Swaad Jawantry (Mace) 50g

A Vaniyambadi wedding, biryani cooks up since three, and the smell reaching every lane.

• What: Mace (javitri, jathipathiri)
• Pack: 50 g
• Brand: Swaad
• Best for: Hyderabadi and Mughlai biryani, korma, garam masala

Mace, also called jathipathiri (Tamil) · jathipathri (Malayalam) · jaapatre (Kannada) · japatri (Telugu) · javitri (Hindi, Marathi, Punjabi) · javantri (Gujarati) · jayitri (Bengali).

What it is

Mace is the lacy covering that wraps the nutmeg seed, dried until it turns orange-brown. It is used in Hyderabadi and Mughlai biryani, in korma and nihari, and in many garam masala blends. Only a little is used, and it is very often ground together with green cardamom.

It tastes like nutmeg, only softer and more perfumed, and a single blade carries a whole pot of biryani for six. Choosing between biryani spices? Mace for that perfumed, wedding-biryani note; Swaad Green Cardamom for sweetness; Swaad Star Aniseed for a liquorice warmth.

Tip: Grind mace with green cardamom in equal parts and sprinkle a pinch over the top rice layer before the biryani goes on dum.

Goes well with: Swaad Green Cardamom, Shan Briyani Masala, Cookd Ambur Biryani Paste

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