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mace
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The nutmeg tree is special in that it produces two separate spices, nutmeg and
mace. Mace is an arillus, a thin leathery tissue that encircles the
nutmeg kernel. It is bright red to purple when harvested, but dries to an
amber color. A piece of unground mace is called a "blade".
Mace is native to the Molucca Islands in Indonesia where it is planted in a
ratio of about 1 male tree for every 10 female trees. The Portuguese
controlled the mace trade until they were driven out by the Dutch in 1602.
At one point the price of mace was so high and nutmeg so low that one Dutch
official, unaware that both spices came from the same tree, ordered growers to
burn nutmeg trees and grow more mace.
Mace has a flavor and aroma similar to nutmeg, with slightly more pungency, and
can be substituted for nutmeg in any recipe. Mace is most popular in
European foods where it is used in both savory and sweet dishes. It is
also the dominant flavor in doughnuts.
Mace lends a warm, fragrant, old world spiciness to many baked goods and
sweets. Add it to mashed potatoes for a new twist on an old
favorite. Try it in your favorite macaroni and cheese recipe — 1/8-1/4
teaspoon for 4 servings. Sprinkle on fruits, whipped cream, or anything
chocolate.
When storing herbs and spices packaging is an important consideration.
Plastic zip seal bags allow aroma and taste to escape and shorten the flavor
life of your herbs and spices.
We package our herbs and spices in food grade PET plastic jars. These
clear, dense jars allow you to see your herbs and spices while still sealing in
all the aroma and flavor so you get maximum life from your ingredients.
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herbs, spices & ingredients
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