Mace Ground-20g

$3.45

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105 In stock

105 in stock

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Weight
20G

Product Description

Mace is the outer membrane of the nutmeg seed and has a milder flavour than Nutmeg, making it ideal to use in shellfish and seafood. Our product has been dried and finely ground and it has a warm, sweet and spicy flavour with a reddish-orange colour. It is commonly used in Indian, Asian and European cuisines.

 

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Flavour Notes:

Warm and sweet with a subtle hint of spice, Mace spice is made from drying and grinding the red lacy outer membrane of the nutmeg seed. With a milder, more delicate flavour and aroma than Nutmeg, Mace spice is perfectly suited to lighter dishes like seafood. A common ingredient in Indian, Middle Eastern and European cuisines, Mace also pairs well with other spices like cinnamon, cardamom and ginger for both sweet and savoury dishes including baked goods, stews, curries and sauces.

Culinary Notes:

A softer, more delicate flavour than its inner-seed counterpart, Mace spice makes a wonderful addition to seafood dishes like steamed fish, a fresh prawn pasta or creamy fish pie filling for a subtle sweet warmth. Its hint of spice also beautifully compliments winter root veg like pumpkin, sweet potato and swedes – simply sprinkle a small amount over with a drizzle of oil and pinch of salt and massage into the veg before roasting. Other Mace spice uses include stirred into the final stages of a risotto, added to a warming veggie soup or used in conjunction with other spices to make an aromatic dry meat rub.

Health Benefits:

Not only is Mace an excellent addition into dishes for its wonderful flavour, but it is also a great inclusion in our diets for its health properties. Mace spice benefits include reducing inflammation in the body for conditions like arthritis and asthma, aiding in digestive health to help reduce nausea, improve digestion and soothe an upset stomach, helps to prevent the growth of bacteria for oral health, controls blood sugar levels and is loaded with antioxidants to help our bodies fight disease-causing free radicals and help nourish healthy skin.

Ingredients:

100% dried Ground Mace

How to use

  • Though Mace has a fairly delicate flavour, a small amount can go a long way in certain dishes so we recommend adding in small amounts and increase to taste.
  • Its warm, sweet flavour is most commonly used in sweet dishes like custards, baked goods and spiced drinks
  • Is also a fantastic addition to savoury dishes like curries, meaty slow-cooks, roasted veggies, white sauces like cheese and bechamel and is particularly well-suited to seafood.
  • It pairs well with other spices in blends such as cardamom, cinnamon, cloves, coriander, cumin, ginger, nutmeg, paprika, pepper and thyme.
  • Bloom in a warm pan before using for maximum flavour and aroma.

The Spice People FAQs

Nutmeg is the best alternative for mace ground. You can use it in equal amounts. If nutmeg is unavailable, you can try some ground allspice.

Nutmeg and mace are found on the same tree. Nutmeg is the seed of the fruit that is grown on that free, and mace is the lacy membrane surrounding the seed.

The outer of the nutmeg seed is removed, dried and ground finely. This product, reddish-orange in colour and warm, sweet and spicy in taste, is called ground mace.

Mace is mildly spicy and is sweeter than nutmeg. Nutmeg has a stronger flavour.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Proudly Australian owned – serving customers since 1997

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Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.