Product Description
PURPOSE
WHAT IS IT?
The nutmeg fruit is light yellow, with red and green markings, resembling an apricot or a large plum. As the fruit matures, the outer fleshy covering which also is eaten, often candied, or pickled, bursts to reveal the nutmeg seed. The seed is covered with a red membrane called an aril, the mace portion of the nutmeg. It is removed, dried, and ground.
EXPERIENCE
The older sister to nutmeg, mace has a bright, warm flavor reminiscent of nutmeg, but you’ll notice that it’s significantly stronger. The delicate aril also boasts potent citrus, clove, and floral aromas, a gentle allspice reminder, that play nicely with other baking spices such as cinnamon, and cardamom.
CULINARY GEOGRAPHY
The nutmeg tree originates in Banda, from the island of Molucca, the largest of the Spice Islands of Indonesia. Mace/Nutmeg is also grown in Malaysia, Thailand, India, the Philippines, and China, with a small amount being cultivated in Jamaica, and other parts of the Caribbean.
TRADITIONAL USES
- Mace cake;
- Used in any nutmeg recipe, in smaller quantities;
- Game pie;
- Port and Claret Jelly
IMPROVISATIONAL ‘RIFFS’
- A wonderful aromatic for my Journey Cake (Johnnycake);
- My Gingerbread Ice Cream gets more lift from mace than nutmeg;
- A freestyle mace Honey Butter Whip softened butter with honey, mace, and a little orange zest. Serve with biscuits, pancakes, or roasted carrots.
THE BACKSTORY
In 1760, the price of nutmeg in London was 85 to 90 shillings per pound, a price kept artificially high by the Dutch, who voluntarily burned full warehouses of nutmegs in Amsterdam to set the price. The Dutch held control of the spice islands until World War II. A cheaper substitute was found in the discarded husks, the aril, which was dried, and sold for far less, as “mace.”
AKA
Albanian: Pluhur Maci
Arabic: مسحوق جوزة الطيب (غلاف)
Armenian: Մացիսի փոշի
Azerbaijani: Üyüdülmüş Macis
Basque: Mazis Hautsa
Belarusian: Парашок мациса
Bengali: জয়ত্রী গুঁড়ো
Bosnian: Mljeveni Macis
Bulgarian: Смлян мацис
Catalan: Macis en Pols
Chinese (Simplified): 肉豆蔻衣粉
Chinese (Traditional): 肉豆蔻衣粉
Croatian: Mljeveni Macis
Czech: Mletý Macis
Danish: Stødt Mace
Dutch: Gemalen Foelie
English: Ground Mace
Estonian: Jahvatatud Muskaatõis
Finnish: Jauhettu Muskottikukka
French: Macis Moulu
Georgian: დაფქული მაკისი
German: Gemahlener Macis
Greek: Τριμμένο Μακίς
Gujarati: જયત્રી પાવડર
Hebrew: אבקת מייס
Hindi: जावित्री पाउडर
Hungarian: Őrölt Macis
Icelandic: Malaður Mace
Indonesian: Bubuk Fuli Pala
Irish: Mace Meilte
Italian: Macis Macinato
Japanese: メースパウダー
Kannada: ಜಾವಿತ್ರಿ ಪುಡಿ
Kazakh: Ұнтақталған Маце
Khmer: ម្សៅម៉ាស
Korean: 메이스 가루
Lao: ຜົງເມສ
Latvian: Maltas Mace
Lithuanian: Maltas Macis
Macedonian: Мелен мацис
Malay: Serbuk Bunga Pala
Malayalam: ജാതിപത്രി പൊടി
Mongolian: Нунтаг Маце
Nepali: जावित्री धुलो
Norwegian: Malt Mace
Persian (Farsi): پودر مَیس
Polish: Mielony Macis
Portuguese: Macis em Pó
Punjabi: ਜਾਵਿਤਰੀ ਪਾਊਡਰ
Romanian: Macis Măcinat
Russian: Молотый мацис
Serbian: Млевени мацис
Sinhala: මැස් කුඩු
Slovak: Mletý Macis
Slovenian: Mlet Macis
Spanish: Macis Molido
Swahili: Unga wa Mace
Swedish: Malen Mace
Tamil: ஜாதிபத்திரி பொடி
Telugu: జాపత్రి పొడి
Thai: ผงดอกจันทน์เทศ
Turkish: Öğütülmüş Macis
Ukrainian: Мелений мацис
Urdu: جاوتری پاؤڈر
Uzbek: Maydalangan Mace
Vietnamese: Bột Mace
Welsh: Mace Mâl
Yiddish: מייס פּודער
Zulu: Impuphu YeMace
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