Myristica fragrans Houtt Aril is the yellowish brown lace membrane that surround the nutmeg seed after removing and dried. Mace is the sister spice of nutmeg. Mace is also called ‘flower of nutmeg’. Mace blades are smooth and shiny and are about 4 cm long. The colour and flavour of mace varies depending on its origins. It is spicy and bitter, with clove-like and piney overtones. Mace is more aromatic than nutmeg, but has more bitter notes. Ground mace is lighter in colour than ground nutmeg. Phenacyl chloride is the active ingredient of Mace.
- Helps to increase appetite
- Boost blood circulation
- Good for dental health
- Keep digestive system healthy by preventing constipation, bloating and gastritis.
- Warm savory, sweet rich spice.
- Used in bakery items, dough nuts and cakes.
- It is used to flavour milk-based sauces and processed meats like sausages.
- Soups, pickles, ketchup and chutneys are also seasoned with mace.
- Mace whole
- Mace powder