ORGANIC MACE, powder
Botanical Name: Myristica fragrans
Origin: Indonesia/Sri Lanka
Production: Mace is the spice made from the crimson aril (seed covering) of the nutmeg seed. Nutmeg isn't truly a nut, it is the pit of a fruit that is similar to an apricot. The aril separates the stone from the fruit's pulp. To process mace, the aril is removed, flattened, and dried for up to two weeks. As it dries, the color changes to orange/tan.
Qualities: Mace and nutmeg have slightly different flavours but common uses in herbal medicine. Mace has many culinary applications and can be used in sweet or savoury dishes.
Common Use: The flavour of mace is comparable to that of nutmeg, however, it is slightly more delicate and sweet. It is delicious in baking, meat and vegetable dishes, pickling and preserves, and it has a prominent role in Indian cuisine. The flavour of mace can become bitter if it is cooked too long, so we recommend adding it towards the end of as a finishing spice.
Storage: Store in a cool, dry, dark place in an airtight container.
Safety: We recommend that you consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
Disclaimer: This information is for educational purposes only and has not been evaluated by the CFIA or FDA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.