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Mace, Ground

Choose between five different sizes.

The 1 oz swing-top bottle makes a beautiful presentation in the kitchen while the 3 oz and 5 oz resealable rice paper bags pack a lot of spice into limited shelf space.

The 20 oz and 40 oz jars are perfect for restaurant, food service use and work well in professional kitchens.   Contact us directly for bulk prices.

 
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SKU: MACE_G Categories: , , ,

Description

Ground Mace – Learn More

Ground mace is a simple way to add a bit of zest to your baking repertoire. It’s extremely versatile, adding a nice pungency to dishes ranging from apple pies and birthday cakes to sausages and soups.

Mace of Nutmeg dry by the sun

In most cases, you’ll want to start with small amounts of the spice before jumping over to larger quantities and risking overwhelming your dishes.

Cooking with Ground Mace

When it comes to its role in the kitchen, history is certainly on ground mace’s side. It’s been a mainstay in Asian and European cuisines for centuries, adding a noticeable sweetness to everything it touches.

Let’s examine a few of the best uses for ground mace that will have your dining room abuzz.

 

  • Classic Rhubarb Crisp: Rhubarb is that perennial plant that works so well in our favorite desserts. When you add ground mace to the mix, the results are even sweeter and yummier than without. Just prep your rhubarb crisp in normal fashion using beaten eggs, a cup of sugar, flour, butter, and brown sugar, then add the mace for a fantastic flavor boost.
  • Irish Colcannon: A traditional Irish dish that would try to be replicated at your local Irish bar, the “winter vegetable casserole” is something that brings together everything we love about Irish cooking. Simply combine sliced potatoes with medium parsnips, cabbage, milk, garlic cloves, salt & pepper, butter, and fresh parsley, topping it all off with some sweet ground mace, and viola! It’s a dish worthy of an Irish celebration.
  • Barbecued Ribs: Looking for a tangy addition to your barbecued ribs? Look no further than ground mace. Adding as little as ⅛ of a tablespoon to the sauce will give you a sweet outcome that everyone consuming your ribs will appreciate. For even better results, add about ½ tablespoon of ground ginger, a couple tablespoons of honey, and a couple cups of tomato ketchup to the mix.

 

Why Ground Mace is Amazing

In addition to its great taste, we also love mace for its health benefits. Mace contains manganese, making it useful as an antioxidant. It’s also been used to treat insomnia, cure halitosis, and help treat inflammation.

But wait, there’s more. Mace contains essential oils that have been shown to improve cognitive function associated with Alzheimer’s disease and dementia.

With so many brain and body health benefits, it’s a wonder we don’t add ground mace to every dish. Especially since it tastes so good!

History of Ground Mace

The nutmeg tree comes from the Banda, one of the most famous spice islands in Indonesia. Mace has been well-known since the early 1st century AD, when Roman author Pliny discussed a tree that bore fruit of two flavors.

In the subsequent thousand years and beyond, mace would become a popular commodity. It was heavily controlled and regulated by the Dutch East India Company until 1799, when their monopoly on the southeast Asian spice trade finally ended.

Where Do Burma Spice’s Mace Blades Come From?

Since mace blades are harvested from nutmeg trees, Burma Spice collects them from regions with ample nutmeg growth. This includes islands like Sri Lanka and Sumatra, as well as closer to home in the Caribbean.

When grown properly, nutmeg trees can reach up to 65 feet in height. This gives us plenty of scrumptious options to give to you.

Additional information

Weight 0.4 oz
Dimensions 3 × 4 × 5 in
Size

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