How to Use Mace

Warmer, more delicate and slightly sweeter than nutmeg, sharing similar aromatic compounds but with a lighter, more refined character.

Indonesia.

Here is how to cook with Mace, with a simple infusion option too. One ingredient. Nothing added.

How to Use Mace

Ways to use Mace in the kitchen:

• Baking: Cakes, Bakes
• Sauces: Bechamel
• Curries: Curries
• Charcuterie: Sausages

Tips

• Storage: Keep cool and dry, sealed, away from light.
• In the kitchen: Used in baking (cakes, bakes), sauces such as bechamel, curries, and charcuterie/sausage seasoning.

Tasting Notes

Whole organic mace blades from Ceylon: warm, slightly sweet, distinctively fragrant.

• Warm, Spicy: Aroma: Warm
• Slightly Sweet: Taste: Sweet, Spicy
• Distinctive Fragrance: Form: Whole Blades
• Milder Than Nutmeg: Use: Bakes & Sauces
• Delicate Depth: Best With: Bechamel And Cakes
• Aromatic Finish: Origin: Sri Lanka