Jar / shaker
Mace (Javitri) Powder 100g
₹460
Free shipping on orders of ₹499 or more
Delicate, floral ground javitri for biryani, korma, nihari and kebabs: the finishing aroma of Mughlai and Awadhi cooking.
- Packaging
- Jar / shaker
- Availability
- In stock
Delivered across India: see shipping and delivery and cancellations, returns and refunds.
Product details
- Generic name
- Mace (Javitri) Powder 100g
- Net quantity
- 100g
- MRP
- ₹460 (inclusive of all taxes)
- Manufactured / packed by
- Rue De Brew Pvt. Ltd., Kh. No 220, Gali No 64, Daultabad Industrial Area, Gurugram - 122006
- Country of origin
- India
- FSSAI licence number
- 10826999000391
- Customer care
- +91 9090701043, info@kokoraspices.com
- Ingredients
- Mace
- Allergen information
- Packed in facility that also processes various spices, tree nuts & dry fruits. May contain traces of other nuts, dry fruits and spices.
- Veg / Non-veg
- Vegetarian
- Shelf life
- 12 months
In the kitchen
Mace (javitri) is the lacy red covering of the nutmeg seed. Kokora Mace (Javitri) Powder has a lighter, more floral and peppery aroma than nutmeg, with a hint of citrus, which is why it is used to perfume rich dishes rather than to flavour them heavily.
It belongs in Lucknowi and Hyderabadi biryani, korma, nihari, haleem, shami and galouti kebabs, shahi paneer and malai kofta, and in homemade garam masala. A pinch also suits kheer, phirni and cream-based soups and sauces.
Tip: pair it with green cardamom at the end of cooking for the classic Awadhi finish, often with a few drops of kewra or rose water. The jar is labelled 'No added colour'.
- Best for
- Biryani, korma, nihari, haleem, shami kebab, galouti kebab, shahi paneer, malai kofta, garam masala, phirni
- How to use
Add 1/4 teaspoon to a korma, nihari or biryani made with 500 g of meat or vegetables in the last 5 minutes of cooking, or sprinkle it over the rice layers before dum. For kebabs, mix a pinch into 500 g of mince. A little is enough, as too much can overpower the dish.
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