How does mace look like

Spice House whole mace makes a perfect compliment to pears. For variety, I add a crushed ariel of mace and cubed pear to my morning oatmeal. Just prepare as always. Skip to content. Your cart is currently empty. What is Mace? How Do I Use Mace? Spice House on August 3th, Hi Elizabeth, That recipe sounds delicious! Please let us know how your recipe turns out! Elizabeth Lorch on August 3th, Mace is used for different purposes in these areas, while its culinary uses remain on the top.

The looks of Mace vary based on the region it is produced in. For example, the type of Mace that is produced in Indonesia has an orange-red blade. However, the Grenadian Mace has an orange-yellow color. This spice is normally found in powdered form like the majority of the spices. However, it is produced with the coating or cover of the nutmeg seed; therefore, it is hard to use them in the whole form.

But you will also find dried Mace blades in some places. Originally, Mace comes from an Indonesian island called the Moluccas. However, with the ongoing fam of this spice, it is now found in various other regions and produced worldwide. Moreover, this spice arrived in Europe during the 12 th century. It was introduced to them by the Arab merchants. As stated above, Mace is made of aril, which is the red lacy coating of the nutmeg seed in the nutmeg plant.

But mace is a whole different game, as worthy of a culinary adventure as nutmeg, if not more so. Everyone says mace is lighter, subtler, and sweeter than nutmeg. This is all true, but doesn't really capture the essence of what mace is like.

Imagine a cross between nutmeg and coriander, tinged with citrus and cinnamon. Add to that the same nostril-widening properties that nutmeg, mint, and basil share. Then add the complexity of raw sugar.

So yeah. That's mace. Why did we stop using this stuff again? Mace is perfect where nutmeg would be too heavy. Consider: fruit of all kinds, white-fleshed fish, chicken, lighter dairy applications, pork, cookies, cream soups, root vegetables, and anything with a tart element.

Mace is where the depth of spice meets the lilt of the floral. Where nutmeg deepens, mace elevates. I'm most fond of mace with fruit, especially rich floral ones like peaches and raspberries, where the spice can fill out nose and enrich powerful fruity aromas.

Celebrate the taste of fall spices with nutmeg and mace and try experimenting with either one. Let me know which one you most prefer - sort of like a test of flavors. It is always interesting to learn about which spices people like to use in their own recipes. For best nutmeg flavor, purchase whole nutmegs and grate them by using the smallest grater holes just before adding them to your recipe. A whole nutmeg yields at least two to three teaspoons of grated spice, and the best flavor of the nutmeg oil will soon evaporate, so use it quickly.

I'd love to share this fabulous recipe for making Sweet Potato Muffins using nutmeg. I hope you will enjoy this delicious treat! Sweet Potato Muffins - click link. This entry was posted in Spice by Wholespice.