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try all these ingredients in tsp-sized
packs! |
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mace
origin: Grenada + Indonesia
Mace is the vibrant red outer membrane that grows around a nutmeg, turning orange on drying. Mace has a similar flavour to nutmeg but is somewhat stronger, more pungent and has a slightly more savoury scent.
uses: Add a pinch of ground mace to a flavoured butter for seafood or steaks. Add in place of mixed spice to biscuit mixes or cakes.
For more information on mace, scroll further down.....recipe kits: baked vanilla cheesecake, thai massaman curry, sindhi biryani
Spice Notes
Origin: Indonesia
A nutmeg fruit cut open to reveal the red mace covering the nutmeg inside
Mace is the vibrant red outer membrane that grows around a nutmeg, turning orange on drying. Mace has a similar flavour to nutmeg but is somewhat stronger, more pungent and has a slightly more savoury scent.
Not as sweet and a deeper flavour than nutmeg making it ideal for seafood and fish dishes.
Historically mace has been a popular spice with the English and has been used in anything from spiced wine to potted shrimps to sweet biscuits.
Medicinal Properties
Applications: Stimulant/Digestive
Mace is most commonly used to aid digestion. It also helps to reduce gas and bloating and increases circulation
Careful not to take in large doses.
Uses:
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Add a piece of mace along with other whole spices to make pilau/biryani
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Poach fruits with it. Slow cooking to release flavour form whole blades.
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Shellfish stock Remove before serving
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Good with cream or cheese sauces