Mace is the outer covering of the nutmeg. Mace comes from the same tropical tree, Myristica fragrans, as nutmeg. It is a spice usually grated from the dried covering of the nutmeg seed.
Mace Pepper is used in many recipes and recipes. It brings a little kick to food, with some heat and it also adds some sweetness to it. Mace is being used in many cuisines around the world. It is also used for medicinal purposes since ancient times and this is still true today.
Taste and uses: mace has a sweet-hot flavor, with hints of lemon and orange peel. The dried substance often sold as mace is actually the aril of the seed; the seed itself is small and brown, similar in size and shape to an olive pit, and is usually called nutmeg because of the taste similarities when ground.
To use Mace pepper you have to be careful because it can be overpowering if not used correctly. Some people say that they use it almost every day but they are only using just a little bit of it in their cooking. You should always know your audience before you add too much mace pepper on your dishes or you will end up using more than enough for your taste buds
We have a guide to help you find the best mace spice product for your needs.
Mace is a spice made from the dried, ground covering of nutmeg fruit. Mace has an aromatic, warm, and slightly sweet flavour with hints of citrus and cinnamon. It is widely used in European cuisine to flavour soups, stews, and desserts.
Taste: Mace has a slightly sweet flavour with hints of citrus and cinnamon.
Best Uses: Mace is often used in combination with other spices such as cinnamon or nutmeg. It is considered a great addition to mulled wine and cider, pumpkin pie and hot chocolate.
Cooking Tips: When using mace in cooking it is best to add it near the end of the preparation process because prolonged heat can cause it to lose its flavour. In soups, stews and braised dishes it can be added during the last 10-15 minutes of cooking time. For use in desserts and hot drinks mace can be added during the last 3-5 minutes of cooking time or at any point up until serving time.*
Mace pepper is an exotic spice that is made from the dried aril of a tropical nutmeg fruit. It is commonly used in cooking. The taste is similar to nutmeg but more delicate, with a hint of clove and cinnamon. Mace may be substituted for nutmeg in almost any recipe, as they have similar flavors.
The history of mace pepper dates back to ancient times, when it was known as the “king of spices.” Both the volatile oil and oleoresin are used in perfumery and aromatherapy.
In addition to its culinary uses, mace has been used in traditional medicine to treat stomach problems, diarrhea and fever.
Mace can be purchased whole or ground into powder form. Ground mace can be stored at room temperature while whole mace should be stored in an airtight container away from heat and light.
Mace is a spice that is obtained from the outer parts of nutmeg seeds. Initially, it has been used as an alternative to the original method of preparing nutmeg to avoid the very strong smell of the latter. The mace spice is light in color and has a taste that is similar to that of nutmeg. However, it is much milder when compared with the latter.
Taste wise, it can be described as nutmeg’s sweeter sibling. It is both sweet and pungent in taste with a citrusy flavor and aroma similar to those in lemon peel. The texture of the mace spice is somewhat similar to that of anise or fennel seeds which are also dried fruits. In fact, mace pepper looks like a miniature version of the seed of its parent plant, i.e., nutmeg. This similarity between mace and nutmeg makes it easy for you to differentiate between them.
Mace Spices
Mace is the dried aril or reddish pulp surrounding the inner shell of the nutmeg seed. It consists of a lacy membrane of mace, enclosing a seed coat, and brown reticulated flesh.
* The mace spice is dark red-orange in color with an odor similar to that of nutmeg but more delicate.
* The flavor of mace is less sweet than that of nutmeg, though it can have a subtle camphor-like quality.
* When used as a spice, mace is often used in powdered form.
Mace is often sold in ground form and may be used in much the same way as nutmeg.* Mace can also be found essential oil and extract forms.* Mace essential oil has a spicy fragrance that is very similar to but stronger than nutmeg essential oil.* Mace extract offers more concentrated aroma and flavor components than either fresh mace or dried mace flakes.* Mace extract delivers the aroma and flavor components without the volume provided by dried mace flakes or powdered whole mace.* Mace essential oil and extract can be added to food or beverages for seasoning or flavoring purposes.
Mace is the outer covering of the nutmeg seed. It is dried and used as a spice for culinary purposes. In addition to mace spice, there is also nutmeg powder (ground from the seed) and nutmeg oil, which comes from the dried kernel of the fruit.
Mace is indigenous to Asia and Africa, but a relative of mace, Myristica fragrans, is grown in Central America, South America and the Caribbean. The plant has glossy leaves and clusters of small yellow flowers. Each flower produces a single round or pear-shaped fruit, which will eventually ripen into a dark reddish-brown color with a rough surface texture. Some fruits can be as large as two inches in diameter.
The Mysristica fragrans tree produces three different spices: Mace, Nutmeg and Cardamon. Mace is the lacy covering of the nutmeg seed; it has a similar taste to nutmeg but stronger. It’s often used in soups, stews and sauces and can also be used as garnish for meats or vegetables. Nutspice is best stored in airtight containers in a cool dry place away from sunlight. The ground spice should be kept no longer than one year before it begins to lose its flavor.
Mace is the lacy, bright red covering of the nutmeg seed. It is an essential ingredient in curries and other spicy dishes. Its delicate taste has been described as slightly warm and sweet with a hint of citrus and licorice.
Taste:mild to very hot (when used fresh) and mild (when dried). The flavor is similar to that of nutmeg, but sweeter and more delicate.
When selecting mace, choose pliant, bright red pieces with minimal breakage.
History:Mace is the outer covering or aril of the seed of the plant Myristica fragrans. It is native to the Banda Islands in the Moluccas (or Spice Islands) of Indonesia. When it was first encountered by Europeans in early 17th century, they thought it was extremely expensive because of its resemblance to another costly material, precious coral. The spice was soon brought to Europe from India along with other more common spices like cardamom, ginger, and cinnamon from Ceylon (Sri Lanka).
The name mace may be a derivation from the Latin macir, meaning “pounded meat”, in reference to its former use as a meat tenderizer.*
