Mace has a warm, spicy flavor that is subtler,
but similar to nutmeg's.
Mace's strong aroma is similar to a combination of pepper & cinnamon.
Cooking with Ground Mace
Mace
like nutmeg is used to flavor cakes and other sweets, but mace is also
used in many savory dishes. These include meats, sauces, curries, pickling, ketchup,
and even Worcestershire sauce.
Mace can be used as a nutmeg substitute
in most recipes. This spice is sweeter and milder than nutmeg, but has a similar flavor.
Mace is often used in place of nutmeg when
dark colored flecks of nutmeg might ruin the appearance of certain dishes.
Ground mace can be substituted
in light colored sauces, clear broths, omelets, and mashed potatoes.
Crush or grind whole mace before use
to release its essential oils, flavor, & aroma.
Mace
should be added at the begin of the cooking process to allow its full
flavor of this spice to come out.
Mace is produced by
the nutmeg tree, Myristica franrans, a member of the mayriticaceae
family. This plant, native to Indonesia, grows into a tropical evergreen
tree of up to 30 feet tall. This same tree produces the
better known nutmeg spice.
The seed of this tree, which we know as
nutmeg, is encased in several edible layers. The outer most is a small,
golden colored fruit with reddish spots. The next layer is a red, web
like, seed membrane called an aril, which is sold as the spice mace. The
mace aril encapsulates the endosperm, or nutmeg seed.
Fresh nutmeg mace has a bright red color which,
turning dark-orange to brown when dried.
The leaves of these trees are long dark green,
and oblong. Its small white flowers form in clusters at the ends of the
branches.
History of Mace
Nutmeg has a long history of use, being used by people for over a thousand
years. Its trade was long monopolized by the Dutch who more highly prized
the mace than the nutmeg seed itself.
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