Mace

ORIGIN

Mace originates from Indonesia and the island of Grenada (tropical regions). The word ‘mace’ comes from the Latin ‘macir’ meaning ‘aromatic bark’.

Mace was a widely used spice in ancient times. Many other countries, such as Holland and the United Kingdom, went on to use mace. In France, it was often combined with wine.

Nowadays, nutmeg is used more often than mace itself to make traditional dishes.

CULTIVATION METHOD

Mace is a spice obtained from the thin layer surrounding the nutmeg. Mace, the fruit of the nutmeg tree (around 5 centimetres in diameter), grows in deep, well-drained and sandy soils. For the first two years, the tree needs shade to grow properly. Nutmeg starts to bear fruit from the 7th year.

When the tree reaches full maturity, harvesting is done three times a year. It usually takes around 8 months between blooming and harvesting of the ripe mace. Nutmeg flowers are a beautiful red colour when they bloom and turn orange/yellow when they have dried in the sun. Mace blooms and is harvested all year round. The fruit of the nutmeg tree is often dried for two weeks before it changes colour.

HOW TO USE IT WHEN COOKING

Mace has a slightly bitter and aniseed taste, which enhances the flavour of dishes. Its scent is similar to grated nutmeg. This spice has a more subtle and flavourful taste than nutmeg. For this reason, it is used in fine food.

Mace is normally used to flavour poultry, fish, traditional dishes such as paella and some desserts. Mace flower goes very well with anise, cinnamon, ginger, cardamom and coriander.