Idukki Javitri (Mace) | Golden Whole Mace Blades, Kerala

Idukki javitri (mace) is the lacy, golden-red covering of the nutmeg seed, hand-separated and dried in the highland spice gardens of Kerala. Buy whole javitri online here in a 20 g pack of mace blades. It has a warm, sweet smell that sits between nutmeg and cinnamon, and compared with nutmeg it is subtler but just as aromatic.

Mace and nutmeg (jaiphal) come from the same fruit. Mace is the outer lace, and nutmeg is the seed inside.

Why buy our javitri (mace) online

• From Idukki, Kerala: the tropical climate and height of Idukki give the blades a deep golden colour and a rich, layered flavour.
• Hand-separated: each blade is taken by hand from fresh nutmeg fruit.
• Naturally dried: to keep the golden colour and essential oils.
• Whole blades: they stay fresh longer, and you can crush or powder them as needed.

How to use javitri

• Lucknowi biryani, where it gives a gentle warmth.
• Mughlai korma and other rich gravies.
• Kheer and custards.
• Spiced chai.

A little goes a long way. A single blade is enough to flavour a whole pot, so the 20 g pack lasts many meals. Use whole blades in rice and gravies, and take them out before serving. For sweets and chai, grind one blade into a fine powder with a little sugar.

Pack sizes and storage

Javitri is sold in a 20 g pack of whole blades. Store it in an airtight container away from sunlight and moisture. Crush or grind only the amount you need just before cooking, so the rest keeps its aroma. Since you use only a little at a time, a small pack stays fresh and lasts well.

Pairs well with

Mace and nutmeg are often used together, so pair this javitri with our Idukki Shelled Nutmeg. Add Idukki Green Cardamom for biryani and kheer, and browse our Kerala spice collection for more.

Form: Whole mace blades
Origin: Idukki, Kerala
Processing: Hand-separated from fresh nutmeg, naturally dried
Best for: Biryanis, kormas, Mughlai gravies, kheer, garam masala
Storage: Airtight container in a cool, dry place
Tip: One blade of mace is enough to flavour an entire dish

How to use Idukki Mace (Javitri):

1. Add a blade to biryani or pulao while the rice cooks for subtle warmth.
2. Crush and mix into korma, nihari, or Mughlai gravies.
3. Add to kheer, custard, or halwa for a sweet, spiced note.
4. Infuse in warm milk or chai.
5. Use in garam masala blends alongside nutmeg and cardamom.

Best before 12 months from date of packaging when stored in a cool, dry place away from direct sunlight. Keep in an airtight container after opening.