Mace

Mace has two facets – one edible and the other not. Here we are going to discuss mace – one of the many flavouring spices used extensively in Indian cuisine.

It does have a long history

First, let us see what exactly maceis. Mace is the waxy red and lacy growth that surrounds the nutmeg seed. But what is nutmeg? We will discuss this another time. However, let me tell you that as per history the use of nutmeg in food can be traced to the first century AD.The first planted nutmeg was introduced to Grenada with seeds brought from Banda in 1843 and planted at Belvidere Estate in the parish of St. John's. Later, nutmeg plants were introduced to most of the tropical countries that had suitable climatic and soil conditions for their growth.

Warm flavour warm colour

As mace dries, it turns orange in colour and the high quality spice retains this colour. Some varieties turn creamy or brown. Whole dried mace is known as a blade; blades are preferable to ground mace since cooks can grind what they need and as they need it.In blade form preservation of the flavour is better. It should be stored in a cool dry place, and they should not be exposed to moisture.

Culinary uses

This spice can be cultivated in warm humid climate with temperaturerising above 55° F. Today, the spice is cultivated in India, Indonesia, Sri Lanka, West Indies and Brazil. Though nutmeg and mace are almost similar in aroma and taste, mace is more refined and used in both sweet and savoury dishes. In India, it is used mainly in Mughlai dishes whereas in Italy it is used in the fillings for pastas, Arabs add it to mutton and in Europe it is used to flavour sweet as well as savoury dishes. 

Other properties

This spice is believed to aid digestion and relieve nausea. A word of caution, it also contains hallucinogens and in large doses can be fatally toxic. In small quantities it is considered safe.

Its oil lends its characteristic spicy fragrance to the aftershaves and perfumes for men.