Javitri, also known as mace, is a spice that comes from the nutmeg tree and is used in many Indian dishes. It's a crimson-red, thread-like covering that surrounds the nutmeg seed.

→ Javitri is used in curries, biryanis, garam masala, and desserts.
→ It's also used in chutneys and pickles.
→ It's used to marinate meats and in infusions, like tasting milk for a white sauce.
→ It's used to decorate biryani or rice before serving.

Processing Steps:

1.HarvestingTime:
Mace is harvested when the nutmeg fruits ripen, which typically occurs around September to December
→ Nutmeg Ripening: The fruit of the nutmeg tree consists of three parts: the outer husk, the nutmeg seed, and the mace
→ Harvesting Method: The nutmeg fruit is harvested by hand once it turns yellow or slightly orange.

2.Extracting the Mace:
The ripe nutmeg fruit is carefully split open to remove the seed (nutmeg). The mace is then separated from the seed. The clean-ing process is done carefully to avoid damaging the delicate arils, which could affect their quality.

3.Drying:
Mace is traditionally dried under the sun, where they are left to dry for 5-7 days. The mace turns from bright red to an orange or yellowish-brown color as it dries.
→ Mechanical Drying:The mace arils are dried in controlled conditions to maintain consistent quality. The temperature is typically kept at 40-50°C to prevent excessive loss of flavor and aroma while ensuring the spice is dried thoroughly.

4.Sorting and Grading:
The mace arils are sorted and graded based on their size, color, and overall quality.
→Sorting: The dried mace is sorted to remove broken or damaged pieces. Only whole and clean mace arils are selected for high-quality grades.
Grading: Mace is typically graded into two types:
→ Grade 1: High-quality, whole, bright-colored arils.
→ Grade 2: Smaller, broken, or imperfect arils.

5. Packagingpackaging Material:
Mace is typically packed in airtight containers or vacuum-sealed bags to protect it from moisture, light, and contamination.