MACE SPICES

* RESEALABLE BAG *

COMPOSITION : MACE POWDER.

HISTORY :

Mace is also called "nutmeg flower", because the spice is obtained from the nutmeg bark.

The fruit is native to the Indonesian archipelago. Its flower is either scarlet red or intense yellow, depending on its origin. Asia was therefore its first area of distribution, where mace was highly sought after. In the 14th century, Dutch merchants took over the market to the point of exercising a monopoly, which was ended by wars. Today, mace is grown throughout India, the Caribbean and Grenada.

PROPERTIES :

Mace has anti-diarrhoea and anti-nausea properties and is said to have digestive properties. It reduces pain and fatigue. It is used as a sedative. Be careful, however, because taken in high doses, it becomes a narcotic. Moreover, addicts use it as a substitute.

COOKING :

When dried, mace turns orange. Mace can be bought in ground or whole form, but it is mainly used in ground form.

Both varieties can be found in our online mace shop. The taste is very fragrant, pungent and slightly pungent, and adds a touch of elegance to your dishes. How to cook mace? Noble fish (pike-perch or perch) are their ideal companion.  Mace also goes very well with white meats.

It will give an incomparable flavour to your soups. Surprise your guests by adding mace to your chocolate recipes or by sprinkling mace on fried fruit.

The pineapple/mace combination is a real treat!