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 Europe cuisines.
Culinary Notes :
- It goes well with cheese dishes, cookies, curries, doughnuts and meatballs
- It goes well with cardamom, cinnamon, cloves, coriander, cumin, ginger, nutmeg, paprika, pepper, rosebuds and thyme.
- Use it to flavour spice rubs, roasts, marinades
- Use in soups, sauces, stuffing, stews
- Use in small quantities in baked goods as cakes
- For recipes that ask for nutmeg, you can substitute it for mace. For one whole nutmeg use one tablespoon of mace ground.
- Use to flavour fish, seafood and vegetables
It has been used as an aid to digestion.
Recipe/ product links:
Country of origin:
Other names or spelling: Blade Mace, Jaffatry, Myristica fragrens houtt