Mace

mace (whole)

sweet, floral, lemony

May contain traces of celery, mustard and sesame seeds.

India

Until the 18th century, mace was a commonly used spice in Western European cuisine – today it is mainly used in Bavarian (for the production of “Leberkäse” and “Weißwurst”) and Dutch cuisine. Mace is not the flower of the nutmeg tree, but its seed mantle. When you cut open the nutmeg fruit, the inside is the seed, the so-called nutmeg, which is coated by the macis. It is dried and used as a spice.

This item is delivered in a small spice can with aroma lid.

seafood, desserts, pork, chicken Soup, chutneys

Oriental, Indian, North American, Asian

Best as a whole flower, add to the fatty base of soups or sauces (e.g. in a tea bag) or gently fry in oil or fat.

Add whole flowers early to the food, but do not cook for too long; Add the powder later.

Ground, the aroma evaporates quickly; therefore, the flowers should be ground shortly before use; overall, the aroma is more intense compared to a nutmeg.

When you get hungry...

Abdominal area

Because mace stimulates the gastric and intestinal juices, it has a soothing effect on nausea, upset stomach, diarrhoea or bloating.

Mace also has an appetizing effect, which means that people who are underweight should incorporate more of it into their diet – but don't worry, it doesn't make them fat either!

Mind & Head

Just like nutmeg, the macis acts as a natural anti-depressant, as studies show that the neurotransmitters dopamine and serotonin are activated.