7 Nov


What Is Mace?
You might picture a metal club with spikes or self-defense spray when you hear the word "Mace." You'd be on the correct track. But since we're discussing a flavorful spice, there are some parallels. This spice can provide flavor to savory dishes as well as pastries, cakes, cookies, and crumbles. Don't put the incorrect one in your backpack though; just to be clear, it's unrelated to the defensive pepper spray.

A delicate, fragrant, and adaptable spice called mace is produced by the tropical nutmeg tree (Myristica fragrans). Two spices, mace and nutmeg, are produced from the fruits of this fragrant evergreen tree. Because they share a mother, mace is frequently referred to as nutmeg's sister spice. Like a big sister, it also acts as the nutmeg's defender since the nutmeg is enclosed in the aril, a brilliant red, leathery coating that resembles a web and protects the nutmeg's hard shell from damage.

Did You Know?
The only trees that produce nutmeg and mace are nutmeg trees (Myristica fragrans). And for this reason, mace is also referred to as nutmeg's sibling spice or sister spice.

Where Does Mace Come From?

You can locate mace in many tropical areas, including South America and the Caribbean, because it is planted on tropical evergreen trees. Grenada, the second-largest nutmeg grower in the world, is where you'll most likely find mace in the Caribbean. That explains why nutmeg, which appears on the nation's flag, is their national symbol. However, mace is primarily grown in the Indonesian Moluccas Islands, sometimes known as the Spice Islands, where it is native. Mace is also available in Sri Lanka, China, and the West Indies. The origin of mace can be inferred from its color. Orangey-red blades typically originate in Indonesia. You're most likely using mace blades that originated in Grenada if they have a more orange-yellow tint.

Difference Between Nutmeg and Mace?

Although they are related, mace and nutmeg are different . The evergreen tree's fruit contains the nutmeg seed, and the lacy, waxy webbing that encircles it is known as mace. Although they have a similar flavor, mace is hotter, more fragrant, and tastes a lot like black pepper. However, it won't maintain its flavor as long as nutmeg, therefore it's advised that you use fresh mace rather than mace from a jar that's been lying in your kitchen cupboard for a while. The two spices' colours are one of their most noticeable distinctions. Mace is bright red while fresh, while nutmeg is brown. When dried, mace takes on a darker yellow-orange or brown tint.

What Does Mace Taste Like ?

There is a tinge of citrus, cinnamon, black pepper, and pine in mace, which is softer and sweeter. Because it is more delicate than nutmeg, it is frequently used in baked goods such as pastries, cakes, and doughnuts as well as in dishes like fish, soups, and casseroles.

In Which Cuisine Is Mace Used In ?

Indian cuisine frequently uses mace to create flavorful curries and filling soups. Additionally, it is a key component of Moroccan, Caribbean, and Asian cuisines. Additionally, it is used in British, Dutch, and French cuisine, making it a spice that has traveled and been used widely. Mace can be added to savory and sweet foods. from cakes to pastries, stews to casseroles. Additionally, it enhances the flavor of meat and fish meals. Additionally, mace can be used to improve pumpkin pie, cauliflower cheese, béchamel sauce, and pickled vegetables.

How To Use Mace ?

Despite being less popular than nutmeg, the majority of sweet and savory dishes call for the delicate sister spice known as mace. The ground mace can be used right out of the jar and doesn't need to be prepared. You may sprinkle it on oatmeal, put it in your mulled wine, add it to your Worcestershire sauce, or use it as a spice the next time you grill chicken or hot dogs. Try adding it to your rum or whiskey for a delicious accent to your evening cocktail. For the nicest finish on your meals, add ground mace at the end of cooking as it can become bitter if cooked for an excessively long time.Use your mortar and pestle to finely ground whole mace blades after gently roasting them and letting them cool. This little procedure stimulates the essential oils in the mace blades, giving you a spice with greater flavor. Whole mace blades can be used in the same way as a bay leaf to gradually release flavor in dishes like lasagne and casseroles that take a long time to cook. Just be sure to take out the mace blades before serving, just like you would a bay leaf. The leathery covering (the aril) of mace can be cracked in half and used to flavor chicken stock, basmati rice, as well as a jar of your favorite pickles. The flavor of mace blade is potent and it can. Since everyone has different tastes, it would be preferable to add only one pinch at a time until you find the right amount of spice.

Where To Buy Mace From ?

Jaywant Aarogyam is a leading

Mace Wholesaler in India

which provides many different kinds of spices which can be added into different kinds of dishes and make the dish more delicious.