ground mace
1.9 oz $ 4.99
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a nutmeg kernel encased in 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.
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