MACE

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Mace is originally from Nutmeg. It belongs to the Myristicaceae Family.The nutmeg fruit is like an apricot. It is yellow with red and green blots. The nutmeg tree is evergreen, grows in sandy soil and has diamond shaped leaves and minute yellow blossoms. When the bud comes out it gives a distinctive fragrance. When the fruit is fully grown the external flesh layered ruptures to expose the seed (Kernel). The kernel is enclosed by means of red crust called an aril which is the mace segment of the nutmeg. The aril is detached from the crust of the nutmeg and dried, which turns out into a golden brown mace. The aroma of mace is a mixture of pepper and cinnamon. Mace has a lovely and pungent flavor. Mace is also used in soups, cakes, desserts, puddings and also to flavor the sauces and vegetables. It has somewhat a warm taste and a smell like nutmeg. Mace stored in air tight containers has longer shelf life.

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General Description

Mace is originally from Nutmeg. It belongs to the Myristicaceae Family.The nutmeg fruit is like an apricot. It is yellow with red and green blots. The nutmeg tree is evergreen, grows in sandy soil and has diamond shaped leaves and minute yellow blossoms. When the bud comes out it gives a distinctive fragrance. When the fruit is fully grown the external flesh layered ruptures to expose the seed (Kernel). The kernel is enclosed by means of red crust called an aril which is the mace segment of the nutmeg. The aril is detached from the crust of the nutmeg and dried, which turns out into a golden brown mace. The aroma of mace is a mixture of pepper and cinnamon. Mace has a lovely and pungent flavor. Mace is also used in soups, cakes, desserts, puddings and also to flavor the sauces and vegetables. It has somewhat a warm taste and a smell like nutmeg. Mace stored in air tight containers has longer shelf life.

Processing of Mace

As soon as it is cropped from the tree, its external shell is detached by hand or by drenching the core in water for hours and then compressing amidst the thumb and forefinger until the core explodes. Beneath the shell is the golden-brown color aril, known as “mace’’. Then the mace is soothingly taken out from the seed and crushed into pieces, parched, and delicately grounded. This is hoarded in a gloomy place for months, color changes to dull yellow or orange. By doing this, it fabricates excellent class brittle, which is greatly valued. Maces are then drawn together and evaluated according to their volume and superiority.

Health Benefits

  1. Excellent for frailty associated to the nervous and digestive systems.
  2. Myristicin and elemicin compounds work well in calming and motivating the brain.
  3. Mace oil contains eugenol, which is first-class toothache relief.
  4. The oil is best soothing element for muscular pain and rheumatic pain.
  5. Mace mixed with honey is good for relief of queasiness, gastritis and upset stomach ailments.
  6. Controls blood pressure, high source of potassium controls blood pressure and heart rate.
  7. Iron in mace improves red blood cells.
  8. Improves appetite
  9. Insomnia
  10. common Cold

Nutritional Information

  • Less in calories concentrations of essential oils, vitamin A, vitamin C, carotenes, iron, calcium,
  • Excellent sources vitamin A, B and C.
  • Excellent source of minerals like magnesium, zinc, iron, potassium, calcium, manganese and copper.

Nutritional information of MACE

Nutrition1 teaspoon1 tablespoon1 ounce100 grams
Nutrition:
Fat
1 teaspoon:
0.55g
1 tablespoon:
1.72g
1 ounce:
9.18g
100 grams:
32.38g
Nutrition:
Carbohydrate
1 teaspoon:
0.86g
1 tablespoon:
2.68g
1 ounce:
14.32g
100 grams:
50.5g
Nutrition:
Protein
1 teaspoon:
0.11g
1 tablespoon:
0.36g
1 ounce:
1.9g
100 grams:
6.71g
Nutrition:
Calories
1 teaspoon:
8 cal
1 tablespoon:
25 cal
1 ounce:
135 cal
100 grams:
475 cal

Countries That Specialize in Mace

  • Srilanka
  • Indonesia( World’s largest producer of high quality mace)
  • China
  • Malaysia
  • Mauritius
  • India

Fun Facts

  • Hundred pounds of nutmeg kernel yield one pound of mace.
  • Mace and nutmeg are very similar
  • The shape of it is like a large plum or apricot
  • Mace is much more costly then nutmeg because its yield is 10 times less than nutmeg.

Recipe for mace cake

Serves 10-12

Ingredients:

  • 4 eggs
  • 2 1/2 cups sugar
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon plus 1/2 teaspoon ground mace
  • 1 cup milk
  • 1/2 cup unsalted but lightly sweetened whipped cream

Method:

Preheat the oven to 350°F. Butter and flour a baking pan and leave it aside. In a large bowl beat the eggs with 2 cups sugar at high speed until tripled in volume and thick. Whisk simultaneously flour, baking powder, salt, and 1 tablespoon mace. Bring milk and butter to a boil in a small saucepan, and then remove from heat. Add flour mixture to egg mixture, folding well until everything is combined. Stir in hot milk mixture until combined (batter will be thin). Stir together remaining 1/2 cup sugar and remaining 1/2 teaspoon mace in a small bowl. Pour batter into baking pan and sprinkle evenly with mace sugar. (Sugar will form a crust as cake bakes.) Bake until pale golden and a wooden pick or skewer inserted in center comes out clean, 25 to 30 minutes.