Mace spice

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Origins The Myristica fragrans evergreen tree is indigenous to the Moluccas Islands in Indonesia, also known as the Spice Islands. Grown extensively in other tropical regions, this plant can be found from China to Sri Lanka, the Caribbean, and South America. Although it said mace arrived in Europe in the 12th century thanks to Arab merchants, it was the prosperous spice trade of the 16th century that made it more widely available around the world, alongside cloves, nutmeg, and black pepper. Whole vs. Ground Although mace is sold in whole pieces called blades, it's more common to find the ground form. As with nutmeg, for the truest flavor, it is best to purchase whole mace blades and grind them as needed. However, ground mace does keep its flavor longer and better than ground nutmeg and other spices. When switching between the two forms, be mindful that one tablespoon of mace blades is equivalent to one teaspoon of ground mace. Recipes With Mace Mace is a component of numerous spice mixtures, including curry powder, garam masala, and ras el hanout. It is used in baked goods–particularly donuts, cakes, puddings, and custards–but also in souffles, sauces, soups, and poultry and fish recipes. It especially complements dishes with cherries or chocolate. The blades can also be used to infuse flavor into rice, steamed dishes, stocks, or similar liquid-based recipes with long cooking times. Additionally, ground cinnamon and ginger are good options for certain recipes in which the ...

The nutmeg tree is the only tree that produces two separate spices. The fruit contains a hard pit, which is a nutmeg, while the lacy red membrane which surrounds it, is mace. The delicate membrane is carefully peeled away from the shell of the nutmeg and spread to dry in the sun, fading from bright red to orangy-brown as it dries.Mace blade is a common ingredient in Northern European cooking, showing up in hearty vegetable dishes, cream sauces, winter squash dishes and sausages. In baking, mace can be used as a substitute for nutmeg; its mellower flavor is especially nice with fruits, delicate pastries, or pumpkin pie. Ingredients: Mace.

McCormick® Ground Mace What is mace? An aromatic golden brown spice obtained from the dried aril (net-like sheath) of the Nutmeg seed, mace brings fragrant, nutmeg-like aromas and warm taste to any dish.... What is mace? An aromatic golden brown spice obtained from the dried aril (net-like sheath) of the Nutmeg seed, mace brings fragrant, nutmeg-like aromas and warm taste to any dish. Use as a nutmeg substitution or addition to desserts, stews and more. • Substitute 1/4 tsp. Ground Mace for 1/4 tsp. Ground Nutmeg. • Add 1/4 tsp. to batter for a 2-layer chocolate cake. • Add a pinch to lemon glaze, baked custard, sliced fresh fruit or fruit salad dressing. • Use in pound cake, cakes, cookies, coffee cakes, brownies, nut breads, Danish pastries, fruit pies, steamed pudding or puddings. • Use on fish or poultry dishes such as creamed chicken or turkey. • Add to spinach, carrots, asparagus, sweet potatoes and yellow vegetables. • Sprinkle on hot chocolate, eggnog and milk shakes. Allergen Statement For the most updated allergen and nutritional information, it is important that you read the ingredient statement printed on the packaging at the time of your purchase. We understand the seriousness of food allergies and sensitivities and will always declare these ingredients on our label in the ingredient statement - they will never be hidden under the notations of "spices" or "natural flavors": • Wheat • Milk & Milk Products • Peanuts • Tree Nuts • Egg • Monosodium Glutamate or M...

Should I use mace in my homemade granola. I use 6cups of oats with other spices too but don’t know how much to use. I also use oil and maple syrup. I usually use three tsps. of cinnamon with a fourth of a tsp. of these spices. Nutmeg, cardamom, allspice, ginger, mace, nutmeg, cloves. This recipe came from Nabisco and I doctored it up. I add nuts and chia seeds too. A lot of this was not in the original recipe. Thanks for any comments.

In the processing of mace, the crimson-coloured aril is removed from the nutmeg that it envelops and is flattened out and dried for 10 to 14 days; its colour changes to pale yellow, orange, or tan. Whole dry mace consists of flat pieces—branched or segmented, smooth, horny, and brittle—about 40 mm (1.6 inches) long.

Cheaper Options If you decide to buy mace for your recipe, consider purchasing blades of mace (that's mace in its whole form), instead of ground mace. Once ground, mace tends to lose its flavor rapidly, so there really is a big difference in quality. And it really isn't much more work to grind your own. Just pop it in a Look for mace at an international grocery store, or purchase it from the bulk bins at a health food store. It's usually cheaper than buying a bottle on the spice aisle at the grocery store. But don't be surprised if the cost still gives you pause. At least now you know there's a good substitute if you can't get past the sticker shock.