ingredient in a recipe, what is mace?
mace is something used in a soup recipe
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6 comments a “ingredient in a recipe, what is mace?”
SUBSTITUTE: nutmeg (sweeter and milder than mace) OR allspice OR pumpkin pie spice OR cinnamon OR ginger
Both Mace and Nutmeg are derived from the fruit of the same tree, Myristica fragrans. Mace is the thin, bright red aril or lace-like covering over the shell of the Nutmeg. Its flavor is similar to Nutmeg but more delicate.
Uses
Mace is used in soups, cream sauces, lamb, chicken, potted meats, cheeses, stuffing, sausages, puddings, ketchup, baked goods, and donuts. It is used in French, English, Asian, West Indian, and Indian cuisines, and the spice blends garam masala, curry, and rendang.
Origins
The primary source of Mace is Indonesia. Historically, Mace originating from the East Indies has been considered premium due to its bold orange color, rich flavor and high volatile oil content. Mace produced in the West Indies is yellowish in color and has a milder flavor.
Folklore
Until the 18th Century, the world’s only source of Mace and Nutmeg was the area known as Indonesia. When the Dutch took control of this area, Mace and Nutmeg were among the richest prizes. Knowing these spices did not grow elsewhere, they proceeded to establish one of the tightest monopolies the world has ever known. There is a legend that it was a Frenchman who started the erosion of Dutch control by smuggling seedlings out of the East Indies. True or not, it is a fact that a series of transplantings did occur and a number of other areas began producing these spices.
It is the outer coating of nutmeg.
its pepper spray
Mace (spice), a cooking spice obtained from dried covering of the nutmeg fruit seed.
The nutmegs Myristica are a genus of evergreen trees indigenous to tropical southeast Asia and Australasia. They are important for two spices derived from the fruit, nutmeg and mace.
Nutmeg is the actual seed of the tree, roughly egg-shaped and about 1 inch (20–30 mm) long and 3/4 inch (15–18 mm) wide, and weighing between one quarter and one half ounce (5 and 10 grams) dried, while mace is the dried “lacy” reddish covering or arillus of the seed.
Several other commercial products are also produced from the trees, including essential oils, extracted oleoresins, and nutmeg butter.
The outer surface of the nutmeg bruises easily.
The pericarp (fruit/pod) is used in Grenada to make a jam called Morne Delice. In Indonesia, the fruit is sliced finely, cooked and crystallised to make a fragrant candy called manisan pala (“nutmeg sweets”).
The most important species commercially is the Common or Fragrant Nutmeg Myristica fragrans, native to the Banda Islands of Indonesia; it is also grown in the Caribbean, especially in Grenada. Other species include Papuan Nutmeg M. argentea from New Guinea, and Bombay Nutmeg M. malabarica from India; both are used as adulterants of M. fragrans products.
Culinary uses
Nutmeg and mace have similar taste qualities, nutmeg having a slightly sweeter and mace a more delicate flavour. Mace is often preferred in light-coloured dishes for the bright orange, saffron-like colour it imparts. Nutmeg is a flavorful addition to cheese sauces and is best grated fresh (with a nutmeg grater).
In Indian cuisine, nutmeg powder is used almost exclusively in sweet dishes. It is known as Jaiphal in most parts of India. It may also be used in small quantities in garam masala. Ground nutmeg is also smoked in India.
In Middle Eastern cuisine, nutmeg powder is often used as a spice for savoury dishes. In Arabic, nutmeg is called Jawz at-Tiyb.
In European cuisine, nutmeg and mace are used especially in potato dishes and in processed meat products; they are also used in soups, sauces and baked goods. In Dutch cuisine nutmeg is quite popular, it is added to vegetables like Brussels sprouts, cauliflower and string beans.
Japanese varieties of curry powder include nutmeg as an ingredient.
A Norwegian bun called kavring includes nutmeg.
Nutmeg is a traditional ingredient in mulled cider, mulled wine, and eggnog.
It’s a spice.>
It’s a spice. You see it often paired w/ apricots or in spiced quick breads.
Just use a bit of nutmeg instead, or leave it out all together if you have none.
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