What is mace anyway ?
Mace is the dried seed coat or casing of the nutmeg nut better known to us.
When the fruit of the nutmeg tree ripens, it splits open and releases the nutmeg. At harvest, the shell of the nut is removed by hand, flattened and dried outside for 10 to 14 days. This red shell turns an amber, yellow or orange-brown color when dry.
Where does mace come from?
Originally from Indonesia, mace is also grown in some Caribbean islands, notably Grenada, where nutmeg is the national symbol and appears on the country’s flag.
What is the taste of mace ?
This organic mace has a slightly softer and finer flavor than nutmeg or nutmeg. Add this special spice to your dishes while cooking, allowing it to slowly release its flavor. After cooking, you easily remove them from your dish.
This “spice” is mainly used in stews, soups, rice dishes but can be safely used in sweet dishes such as puddings and desserts.
Top chefs rather often prefer organic mace to nutmeg because of its softer and more subtle flavor.
This herb is also often sold in powder form but we prefer the whole version here so you can be sure of the purity of the product.
More facts… Mace is primarily used in baking and has long been the fairly dominant flavor in doughnuts. It is often used in cakes, cookies and in savory dishes, as is its sibling, nutmeg. Mace combines well with allspice, cinnamon, cloves, cranberries, cumin, ginger, sugar and vanilla and tastes great in eggs, pumpkin, jams, potatoes, sausage, veal and stuffings.