Mace
Mace, Muskatblüte, Macis, Macis, Myristica fragrans, Jatiphala (जटीफल)
Mace (Myristica fragrans) comes from the same tropical tree as nutmeg, native to the Maluku Islands (Indonesia) and cultivated in tropical regions worldwide. The bright red aril covering the seed is dried to produce mace, which has a warm, slightly sweet, and aromatic flavor. In culinary use, it is added to baked goods, sauces, and spice blends. In folk medicine and Ayurveda, mace is considered warming, aromatic, and digestive, used for stimulating appetite, improving digestion, and balancing Vata and Kapha. It is stronger than nutmeg in aroma but milder in some digestive properties.
Warming and aromatic, stimulates digestion, relieves gas and bloating, and supports circulation.
Can increase Pitta if used in excess; in moderate amounts adds digestive warmth and flavor.
Reduces Kapha by stimulating metabolism and clearing dampness, supporting digestive fire.
Rasa
pungent (katu), sweet (madhura)
Guna
light (laghu), oily (snigdha)
Virya
heating (ushna)
Vipaka
sweet (madhura)
Dhatu
Rasa, Rakta, Meda
Use powdered or whole in cooking, baked goods, spice blends, or as infusion for digestive support.
The information provided refers to traditional Ayurvedic teachings and is intended for educational purposes only. It does not constitute medical advice and is not intended to diagnose, treat, cure, or prevent any disease.
