Mace is the dried red membrane that covers the nutmeg. These two are neatly encased in a fleshy fruit, which when dry, splits open to reveal the red membrane that finally sells as mace after it dries. The taste of mace is more or less similar to nutmeg and can be used as a nutmeg substitute in recipes. This warm-flavored spice is used for adding flavor to meat, vegetables, baked foods, and fish dishes; moreover, pickled and preserved foods too get a nice flavor when they include mace. Mace recipes are quite popular with many people and because of its stringy nature mace is generally fished out of the food after the food has been cooked. However, one need not worry about removing mace from the cooked food, when the recipe calls for powdered mace.
Mace is believed to have originated in Banda, the largest spice island of Indonesia. Roman author Pliny first talked about mace in the 1st century AD and then by 6th century AD this spice along with nutmeg was brought to Constantinople by the Arabs. By the 14th century AD, mace and mace recipes not only gained popularity but the spice, especially nutmeg, became very precious and was sold at a premium price. Today, a lot of cuisines enhance the flavor of their foods by including mace.
Mace has many culinary uses. This spice is used whole as well as in powdered form. Though not sweet like nutmeg, mace has its own unique flavor. It is prepared in different ways and some of the mace recipes include stews, sauces, lasagna, ragouts, sausages, and even desserts such as pastries, jams, etc. Mace is quite popular even with the Indian cuisine. Many Mughlai dishes (Indian) include mace as one of the spices. Apart from the delectable American doughnuts, many savories too use mace.
Mace and mace recipes are popular all over the world. Some popular recipes are –
Mace has to be ground just before cooking in order to bring out the essence, aroma and flavor of the spice. Mace should always be added at the beginning of cooking a dish, if it has to enhance the flavor of the dish.