Jathipahri (Mace) is a spice that comes from the outer covering of the nutmeg seed (Myristica fragrans).

Here are some key points about mace as a spice:

1. Origin: Mace is native to the Moluccas, or Spice Islands, in Indonesia. It is also cultivated in other tropical regions.

2. Appearance: Mace has a distinctive red, web- like structure that surrounds the nutmeg seed. It is typically removed and dried, resulting in a golden to light brown color.

3. Flavor and Aroma: Mace has a flavor that is similar to, but milder than, nutmeg. It is often described as warm, sweet, and aromatic. Mace is used to enhance the flavor of both sweet and savory dishes.

4. Culinary Uses: Mace is a versatile spice used in various cuisines around the world. It is commonly found in baked goods, such as cakes, pastries, and pies. It is also used in savory dishes like soups, stews, sauces, and spice blends.

5. Medicinal Uses: In traditional medicine, mace has been used for its potential digestive and anti-inflammatory properties. However, its culinary use is more common.