Mace

Botanical Name: Myristica fragrans

Flavor: Warm, Sweet, Nutty, slightly Peppery, with hints of Citrus, Cinnamon, and Black Pepper

Origin: India

Use With: Chicken, Lamb, Beef, Pork, Game Meats, Fish, Seafood, Eggs, Rice, Legumes, Vegetables, Cheese, Dairy, Confectionaries, and Baked Goods

Description: Mace (AKA ‘Javitri’, ‘Muscade’, and ‘Pala’) is the dried lacy wrapping (aril) of the nutmeg seed. The taste of Mace is similar to that of Nutmeg, but its flavor is more subtle, delicate, and slightly sweeter. Bright red to purple when fresh, the aril dries to a deep amber color with a slightly pliable, leathery, or waxy consistency and is sold as whole ‘blades’, blade pieces, or ground into a fine powder. Mace is used throughout the world's cuisines in both sweet and savory dishes but is most associated with desserts

Suggested Uses:

Mace can be used interchangeably with Nutmeg, but its more delicate flavor will give a slightly different flavor profile.

• Add whole blades or blade pieces to mulled wines and cider, rum punch, teas, coffee, warm milk, or sprinkle ground Mace over eggnog or hot chocolate for a wonderful warm, rich depth
• Add ‘whole’ or ground to soups, stocks, stews, curries, sauces, and braising liquids
• Use in cookies, cakes, puddings, spiced cakes, pastries, pies, and other baked goods
• Add to sausage meat/filling, holiday stuffings, or dry rubs for grilled or roasted meats, fish, or vegetables
• Dust a bit over cut fruits and berries especially peaches and raspberries to enrich their fruity aromas and give a complex spicy counterpoint to their natural sweetness
• Pairs exceptionally well with rice, eggs, lamb, veal, broccoli, cabbage, carrots, cauliflower, spinach, string beans, potatoes, pumpkin, ricotta cheese, and raisins