Mace Blades

Mace Blades come from the Myristica fragrans/ officinalis plant – the same plant nutmeg comes from. While nutmeg is the seed, mace is the spice that comes from the reddish covering that envelops the seed. After harvest, the Mace Blades lay flat and dry out for 10 to 14 days, changing from red to a yellowy orange colour. These then go off to market as they are or are ground to make powder. The blades have a similar flavour profile to nutmeg but more delicate. Think a cross between Black Pepper and Cinnamon and you’re about there!

Mace Blades are great for home baking, adding warming flavours to your foods. While Ground Mace is available, whole blades that you grind yourself generally give a stronger flavour. This tends to be true for all whole spices against ready ground ones. Aside from baking, you can use Mace Blades in curries, stews, sauces or when pickling your own vegetables at home.

As with all herbs and spices, add a little at a time to get the flavour you want. You can always add more, but taking it out again can be impossible!

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
• of which sugars (g) – No data
• Fibre (g) – 20.2
• Sodium (mg) – 80
• Salt (g) – 0.2

Always be sure to read the labels before consumption. Suitable for vegetarian, vegan and kosher recipes.

ADDITIONAL INFORMATION

While every effort is made to keep all products in isolation from everything else, we cannot guarantee products are totally free of traces of the following allergens.

• Cereals containing gluten
• Peanuts
• Soybeans
• Nuts
• Mustard
• Celery
• Milk and Dairy products
• Sesame Seeds
• Products containing sulphur dioxide at concentrations more than 10mg/kg or 10mg/litre.