Mace
Mace is a spice made from the reddish outer covering of the nutmeg seed, coming from the Myristica fragrans tree, native to Indonesia’s Banda Island (Part of Maluku Island). With a warm, slightly sweet, and delicate flavor, it is milder and more versatile than nutmeg, making it ideal for both sweet and savory dishes such as soups, sauces, and baked goods. Mace is available in whole “blades” or ground form and is prized for its subtle, aromatic spice. In addition to its culinary uses, mace offers health benefits like aiding digestion, reducing inflammation, and providing antioxidants, making it valuable in both kitchens and traditional medicine.
Specification
| CHARACTERISTICS | STANDARD SPECIFICATION |
|---|---|
| Color | Orange or Bright Reddish, can be Red when freshly harvested, and change to Orange or Tan as it dries and ages |
| Flavor / Aroma | Bitter, Acrid, & Hot Flavor |
| Live Insect | Nil |
| Moisture Content | Max 10% |
| Foreign Matter | Max 0.5% |
| E.Coli | Max 3.0 mpn/g |
| Yeast & Mould | Max 2% by Weight / Max 500 cfu/g |
| Packing | Carton / Jute Bags |
Benefit Uses
These uses showcase mace’s versatility in both culinary and non-culinary applications.
Culinary Uses
- Seasoning in Cooking and Baking: Adds warmth and depth to soups, stews, sauces, curries, cakes, and pastries.
- Spice Mixes and Marinades: Enhances flavor in spice blends like garam masala and marinades for meats.
- Flavoring Beverages: Infuses chai, hot chocolate, and mulled wine with a warm, aromatic note.
Non-Culinary Uses
- Aromatherapy and Potpourri: Used in potpourri and sachets for a pleasant scent.
- Traditional Medicine: Believed to aid digestion and alleviate nausea in herbal remedies.
- Skincare and Beauty Products: Incorporated in products for fragrance and potential anti-inflammatory benefits.