spice
Mace blade
Javitri
1.5 g1 teaspoon
4.5 g1 tablespoon
0.2 g1 blade
Typical dry whole aril (blade) weight is ~0.25 g | Whole mace blades, loosely packed; lighter than ground mace.
Instead of Mace blade
Ground maceUse 0.5 g ground mace for 1 g mace blade; add towards the end of frying spices as ground powder burns much quicker than whole blades.
NutmegGrate finely, using 50% of the weight; sweeter, deeper, and slightly heavier in aroma than delicate mace.
Ground nutmegUse 40% of the weight; stir in gently with ground spices, avoiding high direct heat to prevent bitterness.
Recipes with Mace blade
Aslam Butter Chicken
Spiced Butter Chicken with Garlic, Chilli & Chaat Masala
Bengali Chicken Chaap
Creamy Saffron & Yoghurt Chicken Curry
Biryani (II)
Lamb Biryani (II)
Kath Kaha
Mixed Vegetable Curry
Lamb Burra Kebab
Tandoori Lamb Chops with Yoghurt, Chilli & Nutmeg
Lauki Musallam
Whole Stuffed Bottle Gourd (Calabash)
Lehm e Murgan
Invigorating Lamb Curry
Lucknowi Lamb Nihari
Lamb Stew with Ginger, Nutmeg and Green Chillies
Moti Pulao
Pearl Pulao
Murg Qorma (II)
Spicy Chicken Drumsticks
Murg ke Mokul
Mildly Spiced Chicken
Murg ke Parche
Chicken Fillet Kebabs
Musallam Raan
Slow-cooked Aromatic Leg of Lamb
Parsi Mutton Pulao
Qorma Dilpasand
Lamb Korma (II)
Raan Musallam
Slow-Roasted Leg of Lamb with Ginger, Cardamom, Cloves & Saffron
Salli Kheema Pav
Minced Lamb with Chilli and Coconut
Sandali Murg
White Chicken Curry
Shami Kebab (Tandoori Home Cooking)
Lamb Kebabs with Cardamom, Chilli & Mint
Wild Boar Laal Maas
Bihari Ahuna Mutton
Lamb Curry with Mustard Oil, Turmeric, Chilli and Ahuna Masala
Garam Masala (II)
Garam Masala (II)
Garam Masala (Indian Kitchen)