So, let's get this out of the way first - mace, used for cooking, has nothing to do with the mace you spray at an attacker nor does it have anything to do with King Arthur and the Knights of the Roundtable...you folks have vivid imaginations!
No, mace is closely related to nutmeg and I'm sharing what I know about mace because of a recent conversation I had with a friend. I was telling her the hot dog recipe I had called for a touch of mace and we were both wondering what it actually was and why it belonged in hot dogs.
Well, it turns out this mysterious spice has a very long history and lots and lots of uses. Check it out!
Mace is the sister spice of nutmeg and native to Indonesia. Nutmeg trees are also found in Caribbean islands, specifically Grenada, where nutmeg is the national symbol and appears on their flag. Large cultivation efforts have made nutmeg cheap and affordable worldwide and Grenada still supplies 40% of the world’s nutmeg.
Nutmegs are the actual seeds of the tree while mace is the aril—the red, lacy protective coating of the seed. Nutmeg trees are the only plant that gives us two spices. (nutmeg and mace)
When the fruit matures, it opens to show the nutmeg encased in the aril. The seed is harvested, the aril is removed by hand, then it is flattened and dried, typically outside for about 2 weeks. The red aril turns an amber color as it dries. If left whole it is called a "blade" of mace. The blades are sold as is or processed into a ground spice.
Mace's flavor is sweet, woody and warm. It has a mild pungent kick, like nutmeg, but softer and not as sweet. The taste of mace can also be described as a combination of cinnamon and pepper.
So, what do you do with it? Lots! Mace pairs well with other spices like cloves, allspice, ginger, vanilla, saffron, cinnamon, cumin, coriander, caraway, and fennel. Here are some uses:
Sweet
donuts, cakes, puddings, and custards
complements dishes with cherries or chocolate
pumpkin pie or berry cobblers
pairs well with tart berries and honey-sweet stone fruit
add to apples, sweet potatoes, carrots, mangoes, squash,
Savory
cheese dishes, soufflés, sauces, soups, and poultry and fish recipes
Swedish meatballs, homemade barbecue spice rubs
works well with lamb, veal and pork
Ground mace keeps its flavor longer and better than ground nutmeg and other spices when stored properly. It should be kept in a tightly-sealed jar or container in a cool, dark place. Both ground mace and mace blades should retain the flavor for up to one year, although they may lose potency after six to eight months.
Have I piqued your curiosity yet?
I found mace easily in the store. It was packaged in a zipper bag inside a sealed jar, so I think they mean business when they say to keep it tightly sealed. I plan to try a few things with it to see if I can taste the sweet, warm woodiness.
Be on the lookout - if I find a great recipe, I will absolutely share. If you are already a big fan of mace, drop a comment about how you use it. It is an old, mysterious, versatile spice that just may become your new favorite.
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