Nutmeg Mace Flower (Myristica Fragrans)
"Myristica franrans", a member of the mayriticaceae family, is a tropical evergreen tree endemic to Indonesia that produces mace, as well as nutmeg.
The nutmeg tree's seed is covered in numerous edible layers. The fruit on the outside is a little golden fruit with reddish streaks. The following layer is a crimson, web-like seed membrane known as an aril, which is marketed as Nutmeg mace. The endosperm or nutmeg seed is encased in the mace aril.
Nutmeg mace is brilliant red while fresh, but when dried, it becomes dark orange to brown.
Mace has a gentler and less distinctive flavor than nutmeg, with a warm and spicy taste, and a strong fragrance that is reminiscent of a pepper-cinnamon blend. With the subtlety of a shin kick, its delicate citrus, clove, and flowery aromas envelop the meal, ideally blended with other spices and honey to avoid a sour aftertaste.
Mace has been used in traditional medicine for a variety of digestive disorders, including excessive gas, upset stomach, and diarrhea, but there is no proof of its usefulness. There is preliminary evidence that extracts from nutmeg and mace possess antioxidant properties and may help decrease inflammation, according to one research.
When you need to add flavor to clear sauces or soups, this spice comes in handy since it adds a subtle taste without altering the visual aesthetic. Seafood and shellfish stock, cream-cheese desserts, cheese soufflés, potted meat, bitters, syrups, cocktails, and a variety of baked goods pair quite well with this.
BONUS TIP: The whole form is best cooked slowly, however ground mace is best used at the end of the cooking process to release its flavor more quickly. Using a spice grinder or a mortar and pestle, mace blades are simple to ground. Gently roasting the blades and allowing them to cool before grinding activates the essential oils, making the spice more aromatic and preventing the oils from clogging a spice grinder.
◉ Spices should be stored in airtight glass containers -in a cool, dark, and dry area- to preserve their flavor and properties.
◉ You don't need a special nutmeg grater; the crown-shaped protrusions on the side of a box grater will suffice.