Ground Mace

Ground Mace comes from the same family as nutmeg, in the Myristicaceae family of plants. Mace is the protective outer covering of the nutmeg, which is peeled off and dried in the sun. As they dry, the colour changes from bright red to an orangey yellow. Mace is less common than nutmeg as it can be prone to mold and for this reason tends to fetch a higher price. It has a similar warm flavour profile to nutmeg, but more subtle. Slightly fresher, lighter and more aromatic than nutmeg, it is a great flavour to have in your spice arsenal!

Ground Mace is the more common form to find mace in, especially in Western kitchens. The whole mace blades can go into dishes as the are, flavouring the food much like a bay leaf, before you take it out at the end. Whole blades can be difficult to grind at home (use a spice grinder, not a pestle and mortar), which is why ground is a popular choice. Use Ground Mace to flavour sweet or savoury foods including milk, custards, soups and slow cook meat dishes. It is great in béchamel sauce and other white sauces, rice pudding and any number of baked goods and desserts.

We also have Ground Nutmeg and Whole Nutmeg, should you be looking for one of those. As with any spice, add a little at a time as you don’t need much. You can always add more if you need to, but you can’t really take it out again.

Nutritional Information/ 100g

• Energy/kcal – 475
• Energy/kJ – 1989
• Protein (g) – 6.71
• Fat (g) – 32.38
• of which Saturates (g) – 9.51
• Carbohydrate (g) – 50.5
• Fibre (g) – 20.2
• Sodium (mg) – 90
• Salt (g) – 0.2