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Ground mace

Mace is the obtained from the outer covering of nutmeg and is used as a cooking spice. Its flavor is often described as a combination of cinnamon and pepper.
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Ground mace is used as a cooking spice. The ingredient, also known by the name “Nutmeg blossom,” is obtained by grinding the outer covering of nutmeg. It is used to flavor pastries, vegetables, and soups. In small amounts, mace can also help stimulate digestion.

General information:

From WikipediaNutmeg (also known as pala in Indonesia) is a spice, the seed from several species of tree in the genus Myristica. Mace is a similar-tasting spice, made from the dried lacy reddish covering or aril of that seed.

The most important commercial species is Myristica fragrans, an evergreen tree indigenous to the Banda Islands in the Moluccas (or Spice Islands) of Indonesia. ... Nutmeg is usually used in powdered form.

This is the only tropical fruit that is the source of two different spices, obtained from different parts of the plant. Several other commercial products are also produced from the trees, including essential oils, extracted oleoresins, and nutmeg butter.

Culinary uses:

“Nutmeg and mace have similar sensory qualities, with nutmeg having a slightly sweeter and mace a more delicate flavour. Mace is often preferred in light dishes for the bright orange, saffron-like hue it imparts. Nutmeg is used for flavouring many dishes, usually in ground or grated form, and is best grated fresh in a nutmeg grater. ...

In traditional European cuisine, nutmeg and mace are used especially in potato dishes and in processed meat products; they are also used in soups, sauces, and baked goods. It is also commonly used in rice pudding. In Dutch cuisine, nutmeg is added to vegetables such as Brussels sprouts, cauliflower, and string beans. Nutmeg is a traditional ingredient in mulled cider, mulled wine, and eggnog. In Scotland, mace and nutmeg are usually both ingredients in haggis.”

Nutritional information:

Mace contains a variety of vitamins, most notably, vitamin B3, and many important substances such as resins, essential oils, and the dye lycopene. It is also rich in several essential minerals such as copper, potassium, calcium, manganese, iron, zinc, and magnesium.

World production:

“World production of nutmeg is estimated to average between 10,000 and 12,000 tonnes per year, with annual world demand estimated at 9,000 tonnes; production of mace is estimated at 1,500 to 2,000 tonnes. Indonesia and Grenada dominate production and exports of both products, with world market shares of 75% and 20%, respectively. Other producers include India, Malaysia (especially Penang, where the trees grow wild within untamed areas), Papua New Guinea, Sri Lanka, and Caribbean islands, such as St. Vincent. The principal import markets are the European Community, the United States, Japan, and India. Singapore and the Netherlands are major re-exporters.”

Interesting facts:

“The first harvest of nutmeg trees takes place 7–9 years after planting, and the trees reach full production after twenty years.”


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