Mace Powder

Botanical name: Myristica fragrans

We source Organic Mace Powder from India and pack it in a recyclable, amber coloured, glass jar with an airtight induction seal, on receipt of your order, to maximise freshness.

Mace Powder is the ground form of aril – the red, lacy, outer shell around the Nutmeg kernel. The Nutmeg tree is indigenous to the Banda Islands (Indonesia). Its aroma is mildly nutty, sweet and warm with an earthy, spicy (combination of Cinnamon and Pepper) and warm flavour and a hint of lemony sweetness. Although Mace and Nutmeg are often substituted for one another, Mace is lighter, delicate and sweeter.

Mace Powder is used in Indian, Caribbean, Moroccan, and Asian cuisine, but also features in Dutch, French, and British cooking. It should be added at the beginning of cooking to develop the full flavour and it gives a light orange hue to the dishes. One teaspoon of Mace Powder can substitute 1 tablespoon Mace Blades.

Mace Powder goes well in baked dishes, barbeque sauces, cabbage, cakes, carrots, cheese dishes, cookies, curries, custards, doughnuts, fish, mashed potatoes, meat and seafood dishes, oyster stew, poultry, pumpkin pie, soufflé, spinach, Swedish meatballs, sweet potato pie, stuffing, squash and yams. It is used to season fruits and flavour desserts, like puddings/ rice puddings, cookies, eggnog, teas and cocktails. Mace Powder specially complements dishes with cherries or chocolate.

Mace partners well with Cardamom, Cinnamon, Cloves, Coriander, Cumin, Ginger, Nutmeg, Paprika, Pepper, Rosebuds and Thyme. It is also an ingredient in spice blends - curry powder, Garam Masala and Ras el Hanout.