Nutmeg Mace from Madagascar

Nutmeg Mace from Madagascar is a yellowish-brown spice that is derived from the red dried net-like covering of the shell of the seed of the plant Myristica fragrans. Its flavour is similar to nutmeg but more delicate. It is commonly found in spice blends and baked goods, as well as savory dishes. Our farmers in Madagascar harvest the fruit once it reaches maturity, then the aril is removed by hand, flattened and sit to dry for 10-14 days.   

Offered as whole Nutmeg Mace from Madagascar flowers or as ground spice.

What Does It Taste Like?

Mace spice is often described as a less intensely concentrated version of nutmeg. It has a sweet, woody and warm flavour, and more pungent and spicier. Some says that the taste of mace is similar to a combination of cinnamon and pepper.

How Is It Used?

The majority of recipes call for ground mace as it can be used right out of the container. However using whole flowers will give you the purest benefits of its flavor profile when it's fresh ground. It is best to roast and let them cool off first, then it’s easy to to grind with either a spice grinder or a mortar. Simply add it to a dry spice mix, incorporate it into a recipe or sprinkle it on top of sweets.

(split)

DESCRIPTION  

Mace is a yellowish-brown spice that is derived from the red dried net-like covering of the shell of the seed of the plant Myristica Fragrans.

HEALTH BENEFITS

Mace spice offers a large number of benefits, and keeping your digestive system healthy is one of the major benefits. It relieves bloating, constipation and gas related problems. Mace also has the ability to boost blood circulation. Mace helps alleviate anxiety and depression as it has been proven to exert considerable anti-depressant effects. It is also known that mace can help treat insomnia and freshen your breath.

COOKING & PREPARATION 

Mace pairs well with other spices like cloves, allspice, ginger and many more. It is often used in spice blends for flavouring meat dishes like lamb, veal, pork, different fruits, cream and cheese. It also works well with stews, curries, savoury sauces and pickles, especially beets. The flavour can become bitter if it’s cooked too long, so it’s best to add mace toward the end of cooking as a finishing spice.

CUISINES & RECIPE IDEAS

Popular Dishes:

• Savory: Raised Game Pie, Hyderabadi biryani of vegetables in a pumpkin shell, Sweetly Spiced Pork.
• Sweets: Quinoa Mace Cake, Moravian Sugar Coffee Cake.
• Drinks: Mace Tea, Nutmeg and Mace Spiced Salted Dark Hot Cocoa.
• Sauces & Dressings: Mushroom Ketchup, Orange and Mace Sauce, Béchamel Sauce.

TIPS FOR STORING

Both ground and whole mace should be stored in a cool dry place away from light and heat.