Product: Organic Mace, Ground
Latin Name: Myristica fragrans syn. Myristica officinalis.
Plant Family: Myristicaceae
Other Names: Basbasa, Macis, Foelie, Muskatblomme, Fleur de Muscade, Sekar Pala, Nikuzuku, Dok Chan, Mesu, Macia & Jatipatra.
Description: Mace comes from the same tree as the nutmeg, which is the seeds of the fruits of myristica fragrans, an evergreen tree native to the Moluccas in Indonesia, now known as the Spice Islands; it is also cultivated in the West Indies. The tree grows up to 12-18 metres in height; the alternate leaves are oblong, leathery and dark glossy green on the upper surface, paler green on the underside and approximately 15cm in length. The dioecious flowers are yellow in colour, small, unscented, and bell shaped resembling slightly those of the lily-of-the-valley. The fruits resemble plums in shape and are 5-8 cm in length, fleshy, and when split open reveal the seeds which are ovoid, 2-3 cm in length, dark brown in colour, with a hard seed coat surrounded by a red net light seed coating known as an aril, attached to the base of the seed.
Brief History: Nicholas Culpeper in the 17th century described mace as having the same properties of nutmeg - hardly surprising as mace is the outer coating that surrounds the nutmeg fruit – adding that mace was ‘somewhat more warming and comforting, than nutmeg’, Culpeper also recommended the use of oil of mace and nutmeg as being good for ‘pectoral complaints, to warm the stomach, help the cough, and to dry up distillations of rheum falling from the lungs’.
Ingredients: Dried and ground arillus (seed covering) of organic myristica fragrans.
Allergy Advice: Mace contains a naturally occurring source of salicylates and are best avoided by people eating a salicylate free diet. Large quantities can be toxic, so use sparingly.
SUGGESTED USEMace has a lighter and more delicate aroma and flavour than its spicy sister nutmeg, and can be used in the same way in both sweet and savoury dishes. Mace is an ideal partner for dairy dishes including milky puddings such as junket, rice pudding and cheese sauces, use to season risotto, homemade sausages and burgers, breads, cakes and biscuits. It works well sprinkled on to vegetables such as carrots, potato, mushrooms, pumpkin, sweet potato and spinach and can enhance the flavour of meat sauces such as bolognese and chilli. A little goes a long way!
Shelf life of two years provided that goods are stored in an airtight container in ambient conditions.
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