by Susan Doyle
What
is
Mace
We can't discuss mace without talking about nutmeg. Description Both Mace and Nutmeg are derived from the fruit of the same tree, Myristica fragrans. Mace is the thin, bright red aril or lace-like covering over the shell of the Nutmeg. The Mace flavor is a combination of cinnamon and black pepper, similar to Nutmeg but more delicate.
Mace is used in soups, cream sauces, lamb, chicken, potted meats, cheeses, stuffing, sausages, puddings, ketchup, baked goods, and donuts. It is used in French, English, Asian, West Indian, and Indian cuisines, and the spice blends garam masala, curry, and rendang. Origins The primary source of Mace is Indonesia.
Historically, Mace originating from the East Indies has been considered premium due to its bold orange color, rich flavor and high volatile oil content. Mace produced in the West Indies is yellowish in color and has a milder flavor. It can also be found in the Caribbean now. Folklore Until the 18th Century, the world's only source of Mace and Nutmeg was the area known as Indonesia.
When the Dutch took control of this area, Mace and Nutmeg were among the richest prizes. Knowing these spices did not grow elsewhere, they proceeded to establish one of the tightest monopolies the world has ever known. There is a legend that it was a Frenchman who started the erosion of Dutch control by smuggling seedlings out of the East Indies. True or not, it is a fact that a series of trans-plantings did occur and a number of other areas began producing these spices. Both spices are sold in whole and ground forms. Whole nutmeg has a longer shelf life than ground; you simply grate off as much as you need and then store the nut in a cool, dark place. It's rarer to find whole mace, often sold as "blade mace," but it can be ordered from specialty merchants such as Penzey's Spices (800-741-7787, www.penzeys.com)
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