Mace 125 g

Mace

The nutmeg tree is a large evergreen tree native to Indonesia. The fruits of this tree resemble apricots and have a brown seed kernel in the centre, surrounded by a red seed coat. The latter is known as the mace, whilst the seed kernel is the so-called nutmeg. Both are mainly used in cooking in their dried form. In the past, both the nutmeg and the flower were extremely prized spices. In the past, bloody battles were fought for a monopoly on the production and trade of this spice. Although the nutmeg tree bears fruit very abundantly, it takes a good seven years for it to bear fruit for the first time.

The flavour and aroma of the nutmeg flower are very similar to those of the nutmeg itself, except that the flower is more delicate and refined. The flavour is sweet and bitter, yet at the same time sharp.

The nutmeg flower has no specific medicinal properties, which is why it has never been used for this purpose. However, in fairly large quantities, both the flower and the nut can even be harmful. They cause fatigue, nausea and fainting.

Nutmeg from Sri Lanka is renowned as the most prized. It has a different aromatic profile to the more readily available Indonesian variety.

Uses

Mace is used to season all kinds of dishes – savoury and sweet. It can be added to spinach, cauliflower and Brussels sprouts. It gives rice and potato dishes – particularly mashed potatoes – a very distinctive flavour. It can also be used to flavour soups and sauces, such as minced meat sauces, as well as dishes with quark, such as quark dumplings. As for sweet dishes, nutmeg is mainly used to flavour fine pastries, biscuits and dairy dishes – from puddings to milky drinks.

Mace is also used for decoration, and it gives dishes a saffron-like yellowish colour. It can be combined with pepper, bay leaves, onions, parsley and soup vegetables. In desserts, it is mostly used with cinnamon, cardamom and cloves.

As it has a rather strong aroma, we store it carefully away from other spices, which might absorb its strong scent. We also measure it out carefully, as it is easy to use too much. Mace is usually cooked in a dish and removed at the end. Alternatively, it can be ground in a mortar and added to dishes.

Storage

Store in a dry, dark and cool place. Ensure that the bag or box is tightly sealed.

Packaging

An airtight zip-lock bag, in which the product retains all its freshness and aroma. The packaging protects against light and air, as it consists of several layers of protection that preserve the properties of the contents.

The packaging is very practical and can be recycled.

Origin

Sri Lanka