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  Organic Mace Whole/Mace Powder (Javantry)

Product Type - Mace Whole/Mace Powder (Javantry)
Botanical Name - Myristica fragrans (HONK.)
Family Name - Myristicaceae


Mace is the aril (the bright red, lacy covering) of the nutmeg seed shell. The mace is removed from the shell and its broken parts are known as blades. The history of mace is closely tied to the history of nutmeg for obvious reasons, though the two items have been treated separately. Because the yield of mace is much less than nutmeg’s it had greater value. A pile of fruit large enough to make one hundred pounds of nutmeg produces a single pound of mace.



Dried mace pieces are not easy to crush. Ready-ground mace is easier to use, but will deteriorate much more quickly. In its natural state, mace is a bright crimson lace up to 35 mm (1-1/2 in) long, encasing the brown nutmeg in irregular, fleshy lobes. As it is dried, it develops its characteristic aroma but loses its bright red colour. The mace from either locale can become brittle and horny, though the best quality mace will retain some pliability and release a little oil when squeezed. It is flattened and sometimes roughly broken into ‘blades’. It is also sold ground and sometimes still enclosing the nutmeg.

Preparation and Storage : Whole mace pieces can be steeped in liquid and then the liquid can be used, or the mace pieces can be removed after cooking. Mace has a good shelf life, provided it is stored in a cool dry place, away from sunlight. You can store it in a glass bottle, tightly lid and keep in in your cupboard dark storage area. There is no need of refrigeration required. Fresh mace flavor will last for at least 6 months.

  Culinary Uses of Mace

»  Mace and nutmeg are very similar, though mace is somewhat more powerful. Mace is a lighter    colour and can be used in light-coloured dishes where the darker flecks of nutmeg would be     undesirable.
» A small amount will enhance many recipes, adding fragrance without imposing too much     flavour.
»  Mace works especially well with milk dishes like custards and cream sauces. It contributes to   flavouring light-coloured cakes and pastries, especially donuts. It can enhance clear and    creamed soups and casseroles, chicken pies and sauces. Some beverages improve with a     little mace, especially chocolate drinks and tropical punches.

   Health Benefits of Mace


»  Mace aids digestion and also stimulates the appetite.
»  It can help relieve tiredness and fatigue and is a good tonic.
»  Mace can help clear up digestive tract infections.
»  When applied externally, Mace can ease rheumatic pains and clear up eczema.
»  Mace can relive intestinal gas and flatulence.
»  It can reduce vomiting, nausea and general stomach uneasiness.

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Safety: Pregnant women should not use mace. Don’t take more than 3 g of mace per day. Consult your health care provider before beginning use of any herb.

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