Description
- Mace is the sister spice of nutmeg. Nutmeg trees are the only plant to give us two spices. Nutmegs are the actual seeds of the tree while mace is what is known as an airlthe protective coating of the seed.
- Maces flavor and aroma differ slightly from nutmeg as its profile tends to be sharper and less sweet. It still carries distinct flavors of nutmeg, but with subtle notes of pine, black pepper, and coriander-like citrus.
- Whole blade mace can be used just like a bay leaf, slowly releasing its flavor in long-cooking recipes. due to its delicate flavour, mace is widely used in light dishes like broth, soups, mashed potatoes and rice preparations.
- It gives a light orange hue to the recipes and can be used in cooking sauces, curries, pickles and ketchup. due to its warm subtle flavour, similar to that of pepper and cinnamon, it can also be used in brewing tea or masala milk.
- Mace is predominantly used in sweet dishes like pies, milk custards, puddings, fruit dishes, biscuits, muffins, cakes and breads.
- Ground mace should be bought fresh and used quickly, within 6-8 months. It can be used as an ingredient or condiment at the table. You can also sprinkle mace over a scoop of vanilla ice cream for some extra complexity.
- Both ground and whole mace should be stored in a cool dry place away from light and heat.