MACE / SEMPRA
Mace is the waxy outer layer that surrounds the seed of the nutmeg. The webbing around it is known as an "aril." The center of the nutmeg contains the single, hard seed.
Mace is often called the sister spice of nutmeg for their relation to each other in how they grow on the nutmeg tree. In fact, nutmeg trees are the only plant to produce two spices from a single plant.
Though similar in taste, mace has a flavor profile that is not quite as sweet as nutmeg and offers a sharper note of a bitter finish. Additionally, mace has more of a pepper-like finish to it, and notes of pine and coriander with citrus.
Sri Lankan nutmeg, which contains an acute flavor of hazelnut, is widely used to sweeten dishes. There are 02 diverse culinary spices produced by the nutmeg tree namely nutmeg and mace. The nutmeg is considered to be sweet whereas the maze is strong and tart. Ceylon nutmeg can be included to Sheppard's pie, cheese dishes and root vegetable purees. This spice is used in Indian cuisine as an ingredient in savory and sweet dishes. In Indonesia, nutmeg is mainly used in soups. The Middle-eastern cuisine uses nutmeg in savory dishes. Nutmeg is included in baked goods and processed meats in European cuisine.
Grade Description Form
Grade 1 Highest qiality Nutmeg with or without shell. Whole, Powder
FAQ Fair to Average Quality Nutmeg, with or without shell Whole, Powder
Mace Grade 1 Highest grade Mace Whole, Powder
Mace FAQ Fair to Average Quality Mace Whole, Powder
