Whole Mace

Livré en sachet refermable 

Uses in Cooking and Beyond:

Mace is a rare spice, more commonly found ground than whole, unfortunately! Its flavor is much finer than that of nutmeg, which is why it is highly valued by gourmets.

In cooking, like nutmeg, it pairs well with both savory and sweet dishes. You can easily use it in meats, sauces, purees, béchamel, stuffing, gratin dauphinois, quiche lorraine, charcuterie, and in spirits (like hippocras). Additionally, mace is delicious with delicate fish such as pike-perch, cooked fruits like pears, vegetable soups, chai spiced tea, and even with chocolate. It is also a key ingredient in my delightful "Pondichery" fish spice blend.

Whole mace is delicate to the touch, somewhat like candle shavings. You can easily crush it between your fingers for better blending into dishes. However, in liquids (sauces, cocktails, spirits like hippocras), it is best to leave it whole or in large pieces for maceration. This way, there’s no need to strain the liquid, and it adds a beautiful visual touch!

Its medicinal benefits, somewhat forgotten today, are similar to those of nutmeg.

Who am I?

Origin: Indonesia
Scientific name: Myristica fragrans
Common name: Nutmeg flower

The charming nickname "nutmeg flower" reflects the beauty and delicacy of mace! Mace is actually the thick outer covering that initially surrounds the nutmeg itself. It is a vibrant red color when fresh, turning dark orange as it dries.

To better understand what nutmeg is, think of the walnut from the walnut tree in our gardens. The nutmeg tree produces a fruit resembling a large husk about the size of a big apricot, which is not eaten. Inside, there’s a bright red skin, which is the mace that interests us here, covering a hard shell that is also inedible and must be cracked open to access the famous nutmeg as we know and consume it! This structure is reminiscent of nesting dolls!

A Bit of History:

Originally, nutmeg trees were only found on Banda Island in the Moluccas Archipelago in Indonesia. In the 15th century, the Portuguese attempted to dominate the spice trade, but it was ultimately the Dutch, through the "Dutch East India Company," who drove the Portuguese out of the Moluccas and established a monopoly on nutmeg, committing massacres against the native population in the process.

Later, nutmeg trees were exported to the Caribbean and Grenada, where they were successfully acclimated.