Thursday, March 28, 2019

Yum Yum for Spices: Mace

Ok, I’m the dum dum here...I thought Mace was a pepper spray.  So, what is it? Where does it come from? And what is it good for?

From Wikipedia:r: Nutmeg is the seed or the ground spice of several species of the genus Myristica. It’s a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg from its seed and mace from the seed covering.

In flavor, mace is very similar to nutmeg, though more subtle and delicate. If you find nutmeg too potent or astringent, try using mace instead for a gentler flavor.

How To Use Mace:

While mace can be used in sweet dishes similar to nutmeg, this spice really shines in savory dishes. It’s often used in spice blends for flavoring meat dishes, stews, curries, savory sauces, homemade pickles, and is a common ingredient in Indian cuisine. The flavor can become bitter if it’s cooked too long, so it’s best to add mace toward the end of cooking as a finishing spice. Whole mace blades should also be removed before serving.

Mace's flavor is described as a combination of cinnamon and pepper and a more pungent version of nutmeg. It is used in baked goods, particularly donuts and cakes, as well as puddings and custards. The color of the spice will help determine the origin as orange-red blades tend to be from Indonesia and orange-yellow come from Grenada.

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