Mace spice is made from the waxy red covering of the nutmeg seeds. It is strongly aromatic, resinous and warm in taste. Mace and nutmeg are similar to each other, however, mace generally has a finer aroma than nutmeg, but the difference is small. Its Hindi name is Javitri (जावित्री in Hindi), Javinthri, Jaypatri.
The nutmeg tree is native to tropical Indonesia and parts of Southeast Asia. Whole dried mace is known as a blade. Mace blades are preferable to ground mace since cooks can grind their mace as needed.
It is the characteristic flavouring of white sauce, lasagna, stews and ragouts, sometimes also for sausages and pastries, jam, and in some Indian desserts. It is also used in cakes, scones, curries, soups, cream sauces, roasts, etc.
Buy and store 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.
This spice should be stored in airtight containers in a cool dark place.
Mace Spice Substitute
If your recipe calls for this spice and do not have it, then you can try its substitution or alternative. Whenever substituting, you must realize that the flavor and may be taste will not be as originally intended in the recipe. Nutmeg is the perfect substitute for mace. You can also try cinnamon or ginger.
Nutritional Values of Mace
|Parameters||Value per 100g|
|Energy||437.000 K cal|
|Minerals & Trace Elements|