When you hear the word mace, you may think of self-defence spray or a spiked metal club. You’d be right. But we’re talking about the flavoursome spice, and it does have some similarities… it can pack a punch to pastries, cakes, cookies and crumbles, and savoury dishes too. But just to be clear, it doesn’t have any relationship to the defensive pepper spray, so don’t put the wrong one in your bag. Mace is a delicate, aromatic and versatile spice that grows on the tropical nutmeg tree (Myristica fragrans). This fragrant evergreen tree produces two spices from its fruits: mace and nutmeg. That’s why mace is often called nutmeg’s sister spice, because they come from the same mother. And like a big sister, it’s also nutmeg’s protector, because its bright red, web-like, leathery coating (called the aril) encases the nutmeg, shielding its hard shell from harm. The spice was very common in the 18th and 19th centuries, but has since fallen by the wayside. Which is a real shame, because mace is just as worthy a spice as nutmeg, and some would argue more so.
Nutmeg trees (Myristica fragrans) are the only trees that produce two spices: nutmeg and mace. And that’s why you’ll hear mace referred to as nutmeg’s sister spice, or sibling spice.
The fruit is harvested and the aril is removed by hand, flattened, and left to dry outside for 10 to 14 days. The red aril takes on an amber-, yellow- or orange-brown color as it dries and, when left whole, is called a “blade” of mace. The blades are sold as is or processed into a ground spice.
Where does mace come from?
Since mace is grown on tropical evergreen trees, you’ll find it in many tropical regions, like South America and the Caribbean. In the Caribbean you’ll most definitely find mace in Grenada, which is the second largest producer of nutmeg in the world. That explains why nutmeg is their national symbol, appearing on the country’s flag. But mace is actually native to the Moluccas Islands, or Spice Islands of Indonesia, and that’s where it’s mainly grown. You’ll also find mace in the West Indies, China and Sri Lanka. The colour of mace can help determine its origin. If the blades are orangey-red, they tend to be from Indonesia. If they have a more orange-yellow hue, then you’re probably using mace blades that have come from Grenada.
How to use mace
Although mace is less widely used than nutmeg, the majority of sweet and savoury recipes call for this delicate, sister spice. Ground mace doesn’t require any preparation and can be used straight out the jar. Add it to your Worcestershire sauce, sprinkle it on porridge, in your mulled wine, or use it to add some spice the next time you make hot dogs, or barbeque chicken. It’s also a fine addition to your evening cocktail – so try it in your rum or whiskey. If ground mace is cooked too long it can become bitter, so it’s best to add it towards the end of cooking, to give your dishes the perfect finish. If you’re using whole mace blades, gently roast them and let them cool off before you grind them with your mortar and pestle. This simple step wakes up the essential oils within the mace blades, giving you a more fragrant spice. Whole mace blades can be used in exactly the same way as a bay leaf, slowly releasing flavour in recipes that take a long time to cook, like lasagne and casseroles. And like a bay leaf, just make sure you remove the mace blades before serving. By cracking mace’s leathery coating (the aril) in half you can use it to perfume basmati rice, season your chicken stock and also a jar of your favourite pickles. Mace blade has an intense flavour and can become quickly overpowering. So don’t confuse a tablespoon with a teaspoon. Everyone’s tastes are different, so you may be best off adding just one pinch at a time until you’ve reached a level of spice your taste buds are happy with.
NUTMEG & MACE What Are They? How Are They Related? Everything You Need To Know About NUTMEG & MACE
FAQ
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