Mace (Javithri) Toasted Marathi Moggu is usually fried

Marathi Moggu is usually fried in oil before use to release its full flavour

keeping the oil and discarding the Ratan Jot

deeply rooted in the spiritual practices of many cultures

Brown peel lotus seeds are brown because the ripened seed has adhered to its membrane

It is widely used in traditional medicine as it is said to provide relief from swollen joints

Mace (Javithri) Toasted Marathi Moggu is usually friedMace is the aril (the bright red, lacy covering) of the nutmeg seed shell. Mace has a flavour and aroma similar to that of nutmeg, with a hint of pepper. Mace has a wide range of uses from desserts to savoury roast meats. Mace has a versatile flavour that can be used to complement a variety of foods. Mace is the main flavouring of white sauce, lasagna, and some stews. It is also used in sausages, pastries, sauces for fish and pickle, chutneys, jam and