Mace

Mace is distinctly different spice produced from a fruit of an evergreen tree usually 9-12 mtr high. Mace is the dried reticulated aril of the fruit. Fruit is a fleshy drupe, spherical in shape, pale yellow in colour with a longitudinal groove in the centre. When the fruit mature it burst open along the groove exposing the bright attractive mace. Mace is the red outer lace. This lace is dried and used to give a very delicate flavouring to soups and stews. It is sold as blades of mace or ground mace which is a powder. If using fresh mace you will find there is also a beautiful red glow that comes from the blades that is transported into the food resulting in a warm, reddish hue. Mainly used in South Indian dishes and in some areas mace is also used in the regional garam masala blend. Mace is used as condiment particularly in sweet foods. The spice in the ground form is mainly used in the food processing industry especially as a standard seasoning in many Dutch dishes. The fleshy outer cover of the fruit is crystallized or pickled or made into jellies. Mace is used in savoury dishes. It is used as a drug in Eastern countries because of its stimulant, carminative, astringent and aphrodisiac properties.