Mace is strongly aromatic, resinous and warm in taste. It is similar to nutmeg, however, it generally has a finer aroma than nutmeg, but the difference is small.
Mace is the characteristic flavouring of white sauce, lasagna, stews and ragouts, sometimes also for sausages and pastries, jam, and in some Indian desserts.
Nutritional Values of Mace
Parameters |
Value per 100g |
| Moisture Protein Fat Minerals Fibre Carbohydrates Energy Calcium Phosphorus Iron | 15.900 gm 6.500 gm 24.400 gm 1.600 gm 3.800 gm 47.800 gm 437.000 K cal 180.000 mg 100.000 mg 12.300 mg |
| Vitamins | |
| Carotene
Thiamine Riboflavin Niacin |
3027.000 µg 0.250 mg 0.420 mg 1.400 mg |
| Minerals & Trace Elements | |
| Magnesium Copper Manganese Zinc Chromium | 213.000 mg 1.560 mg 1.540 mg 1.260 mg 0.039 mg |
Buy and store your mace in whole form, if possible. Grind or powder it in a grinder or mortar & pestle just prior to using because it rapidly lose their freshness and flavour once ground.
Mace spice should be stored in airtight containers in a cool dark place.