mace (जावित्री)
About mace (जावित्री)
Mace, though not a staple in Nepali cuisine like some other spices, is known and used in Nepal, especially in areas with access to international trade and culinary practices. It is primarily used in urban settings in special dishes and in restaurants aiming to diversify their flavor profiles. Its warm, slightly sweet and peppery flavor make it a fine addition to special occasion dishes. Although not locally produced in Nepal, it is valued for its aromatic and flavoring capabilities, much like its counterpart nutmeg. The spice is also occasionally employed in some of the Nepali sweet treats.
Nutritional info
These are the major micro nutrients found in mace
Seasonality
Mace itself does not have a seasonality in Nepal as it's not grown locally. It is imported, so its availability is year-round. However, the usage of mace might vary seasonally, with increased use during festive occasions and winter time.
History
Mace is not historically a prominent part of Nepali agricultural or culinary history. Nutmeg and mace are not native to Nepal, and their use was introduced through trade routes over time, largely from South Asia and beyond. As Nepal's connections to the world grew, particularly during the era of trade expansion, foreign spices like mace found their way into Nepali markets. The spice has not however been adopted widely due to its cost and the availability of more traditional and locally sourced spices. It is primarily used in a few dishes influenced by foreign cuisines. The use of mace reflects Nepal's evolving culinary landscape, where international flavors are incorporated while retaining traditional culinary practices.