Mace Powder Organic 1oz
Mildly nutty, warm and sweet–like nutmeg, but more delicate–mace is the dried, lacy covering of the nutmeg seed. It’s used in soups, stuffing, puddings and baked goods for flavoring and in light-colored sauces for its lovely, saffron-like color.
Botanical name: Myristica fragrans Houtt.
Mace and nutmeg both come from the fruit of Myristica fragrans, an aromatic evergreen that grows to 66 feet, with dark green leaves, aromatic flowers, and large, brownish/yellow fruit. The female trees produce the fleshy fruit that splits in half once mature. Nutmeg is the dried seed of this fruit, while the bright red, lacy covering (the aril) is the mace. Mace from the East Indies is a bolder orange, with a rich flavor, while mace from the West Indies is yellowish and a little milder.
Mace is mentioned in the Sanskrit of 600 AD. In 1191, the streets of Rome were spiced with aromatics, including nutmeg, for the coronation of Henry VI. In 13th century England, a pound of mace was valued at about the price of a sheep or cow. In the early 17th century, the Dutch took over the spice trade from the Portuguese, who were until then the main suppliers of mace; they monopolized the trade for the next 200 years. The Dutch East India Company in 1735 burnt tons of surplus nutmeg to maintain a high price.