Wake up your palate and expand your cooking repertoire with spices you may not have experienced before. In this installment of our series highlighting “sleeper” spices, learn about the unique seasoning capabilities of mace — and get tips for using it to awaken your next cooking endeavor.
By Tom Havran
What it looks like: Mace consists of the fleshy aril, a fruit-like structure that surrounds a whole nutmeg. They appear as filamentous tendrils which are bright red when fresh and dry to a rosy-orange color. Mace can be purchased whole, cut and sifted, or ground. The latter appears as a slightly oily, tan-orange powder.
How to use it: Mace, like nutmeg, adds a nutty-spicy complement to creamy, dairy-based foods, and its volatile spiciness expands and lightens the density of flavor associated with these dishes. It’s equally appropriate for both savory and sweet applications.
Here are a few tips about how to use mace:
- Add a pinch of mace to the mustard you are putting into potato and egg salads.
- Add a bright, saffron-like color and suave spicy nuance to roux, cream sauces and gravies with mace.
- Season freshly ground pork, chicken and turkey sausage with a bit of mace.
- Sprinkle ground mace on roasted root vegetables and winter squash.
- Add mace to risotto and rice pudding.
Have you ever tried mace? Share what you thought of it in the comments below!
About the author: Tom is communicator of natural living for Frontier, Simply Organic and Aura Cacia brands. In other words, he’s a very imaginative copywriter. A local boy, raised on a farm just down the road from the company’s headquarters in Norway, Tom enjoys drawing, plant hoarding, cooking and living the simple life in the beautiful state of Iowa.