Pack Size: 15g
Mace Blades, also called Blades of Mace, are the lacy scarlet outer layer covering the Nutmeg. When the Nutmeg seed is harvested, the mace is peeled away, flattened and laid to dry out, turning it a golden yellow colour.
Mace and nutmeg are very similar in aroma and taste, but mace is much more refined. The aroma is rich, fresh and warm. The taste is warm and highly aromatic but more delicate in mace. Mace Blades can either be ground down into a delicate spice or used as a whole.
Thanks to the spice trade industry blades of mace are typically used in all cuisines around the globe. Much like nutmeg, mace blades are typically used in baked goods.
In British cuisine, ground mace is used in pork pies, haggis and other potted meats. In Indian cuisine, it is popular to add Ground Mace to garam masala spice. We recommend pairing it with berries and other stone fruit as it pairs perfectly. We recommend adding a teaspoon to a crumble.
Alongside being an excellent spice for baked goods, mace also provides long-term health benefits, giving you more reason to add it to your next dish. In Asian cultures, mace is used to treat pain and assist with digestive issues.
Mace is packed full of magnesium, copper, zinc, iron and potassium which all help to protect your mind and body. Mace is often used to help with digestive issues such as nausea, stomach cramps and diarrhoea. Its contents also help boost blood circulation, keeping your skin and hair healthy. It also contains anti-inflammatory properties that can health provide pain relief.
History / Origins
Mace is mentioned throughout history, the first being in Ancient Roman times in the first century AD by author Pliny. It is also stated that Emperor Henry VI smoked the street with Mace for his coronation. It is believed that mace first arrived in Europe in the 12th century brought by Arabs.
For allergens, see ingredients in bold capitals.
This product has been produced in a factory where Peanuts, Nuts, Sesame, Soya, Gluten, Milk, Mustard, Egg, Celery and Sulphites are present.
Store in a cool, dry place away from direct heat and sunlight. Once opened, store in an airtight container away from strong odours and flavours.
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