Mace Ground

Ground Mace is made from the thin, lacy outer layer that wraps the nutmeg seed of the Myristica fragrans tree, grown in Indonesia's Spice Islands. It has a rich golden-orange colour and a warm, subtly sweet flavour with notes of cinnamon and pepper, lighter and more fragrant than nutmeg itself.

Mace has a long history in South Asian cooking and in herbal and Ayurvedic preparations, and its natural essential oils are also used in aromatherapy and perfumery.

How to use it

Mace powder suits custards, pastries, sauces, soups, stews and spice blends, bringing smooth warmth and gentle spice without overpowering other flavours. Use a quarter teaspoon in a custard for four, or half a teaspoon in a pot of soup. The technique tip: add it to dairy and to sauces off the boil, stirred in at the end. Mace is delicate and its aroma flattens with long cooking, which is why it works so well in a bechamel or a bread sauce finished at the last minute, and why a pinch over a finished dish carries further than a spoonful simmered in.

Details

Also known as

Mace Powder, Javitri Powder, Macis en Poudre, Gemahlene Muskatblüte, Polvere di Macis, まいすの粉末, مسحوق جوزة الطيب, 肉豆蔻花粉