Mace whole

also: Macis

Description:
Nutmegs and mace are a product of the mace tree, which originates from Indonesia. They were imported to Europe as early as the 6th century and from there made their way to what is now the second largest producer, the Caribbean island of Grenada.

The nut is surrounded by a shell, which in turn is covered by a kind of net, the mace. Both spices taste characteristically spicy and have a distinctive aroma. Mace is somewhat milder than nutmeg and has a floral aroma. For this reason, it is also preferred to nut in the preparation of desserts. However, mace can basically be used for the same dishes as nutmeg.

It tastes great with meat stews and ragouts, starchy vegetables, cabbage, and pastries such as honey cake or fruit bread.

Usage:
Whole mace is very difficult to crush. It is therefore suitable only for stewing in soups, stocks and sauces. The ground flower can be added at the beginning or towards the end of the preparation of the dish. Use mace in the same quantity as nutmeg or nutmeg powder.

Known dishes:
Fruit bread, lamb tajine, mashed potatoes.

Aroma/Flavor:
Characteristic spicy and floral aroma, bittersweet taste.

Harmonizes with:
Pepper, cloves, ginger, fennel, coriander, cumin, cinnamon.

Origin:
Grenada