Mace blade, ground


Mace blade is the ground outer shell of whole nutmeg and it has a similar flavor, but subtler, less warm, and a tad more savory. Like nutmeg, it can be used in baking, but the flavor differences make it particularly suited to savory recipes, like creamy sauces, fish dishes, and mashed potatoes. It can also be added to punches and hot chocolate.

0.5 ounce net weight.


Mace blade (or just mace) is made from the dried outer shell of the nutmeg fruit, while whole nutmeg is the inner seed kernel. After the lace-like shell is removed from the nutmeg seed, it is left to dry for 10 to 14 days before being ground. While both nutmeg and mace blade come from the same tree, they each have their own distinct flavors, with mace blade having a softer flavor but also being a tad spicier and less warm than whole nutmeg. Like nutmeg, mace is used most often in baking, but is also great for flavoring meat and fish dishes, sauces (especially light cream sauces), vegetables (especially spinach and potatoes, and we love it in mashed potatoes) and in pickling and preserving. It can also be used in beverages such as tropical punches and chocolate drinks to add an exotic kick. Mace tends to be more expensive than nutmeg, since only a single pound of mace is produced for every 100 pounds of nutmeg. Naturally vegan and gluten-free.

0.5 ounce net weight.

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