Mace spice is dried outer aril enveloping firmly around the nutmeg kernel. Nutmeg and mace indeed are two separate spice products of same nutmeg fruit. However, mace characteristically has higher concentration of certain essential oils and features refined yet intense aroma than nutmeg and thereby commands special place in the spice box!
Mace as well as the nutmeg kernel is obtained from the tropical evergreen tree native to the rain forest IndonesianMaluku Islands, also known as the spice Islands. Binomially the plant belongs to Myristicaceae family and known as Myristica fragrans. There are several species grown all over the world other than Myristica species, such asM. argentea, M. malabarica (Indian), and M. fatua, are rather similar to M. fragrans, however, have inferior flavor and aroma.
Botanically, the nutmeg fruit, in fact, is a drupe like apricot. Once completely ripen, it splits through its bottom (basal) end to reveal single centrally placed oval shaped hard seed (kernel) known as the commercial “nutmeg.” Crimson-red colored lacy or thread like arils known as mace closely envelops the kernel. Mace spice is then carefully peeled off the kernel surface by either hand or using a knife and allowed to dry under shade for 3-4 days. Dried mace arils, which now appear amber in color are processed and graded before dispatched for sale.
Processing of mace spice
M. fragrans tree yields up to three times in a season. Once harvested from the tree, its outer pulp or husk is removed and discarded. Just underneath the tough husk is the golden-brown color aril, known as "mace," enveloping firmly around the nutmeg kernel. Mace is gently peeled off from the kernel surface, flattened into strips, dried, and sold either as whole mace blades or finely ground. The nutmeg kernels are then dried under sun for several days to weeks. At larger commercial set-ups, this process is done rather more rapidly over a hot drier machine until the whole nutmeg rattles inside the shell.
Health benefits of mace spice
- Essentially employed as an aromatic agent, mace spice greatly enhances color, taste and flavor of foods. Nonetheless, it contains some of the anti-oxidant compounds essential oils, minerals, and vitamins.
- Mace features quite different nutritional profile than nutmeg has. It is less in calories, however, has more concentrations of essential oils, vitamin A, vitamin C, carotenes, iron, calcium,
- The spice contains fixed oil trimyristine, and many essential volatile oils, which gives a sweet aromatic flavor such as myristicin, elemicin, eugenol and safrole. These oils occur in higher concentration in mace than in nutmeg. The other less important volatile-oils are pinene, camphene, dipentene, cineole, linalool, sabinene, safrole, terpeniol.
- The active principles in ace spice have many therapeutic applications in many traditional medicines as anti-fungal, anti-depressant, aphrodisiac, digestive, and carminative functions.
- Mace has more vitamin-C content than nutmeg. 100 g mace spice has 21 mg against just 3 mg of nutmegs. Likewise, mace blades contain more riboflavin (vitamin B-2).
- Mace arils are rather excellent sources of vitamin-A. 100 g of mace provides 800 IU vitamin A, nearly nine times more compared to that in nutmeg.
- Mace arils contain more calcium, copper, iron and magnesium than nutmeg. 100 g of mace powder has 13.90 mg of iron when compared to just 3.04 mg of nutmeg. Manganese and copper are used by the body as co-factors for the antioxidant enzyme, superoxide dismutase. Iron is essential for red blood cell production and as a co-factor for cytochrome oxidases enzymes.
Medicinal uses
- As in nutmeg, mace extraction has also been in Chinese and Indian traditional medicines for illnesses related to the nervous and digestive systems. The compounds in this spice such as myristicin and elemicin have been soothing as well as stimulant properties on brain.
- Nutmeg and mace oil contains eugenol, which has been used in dentistry for toothache relief.
- The oil is also used as a local massage to reduce muscular pain and rheumatic pain of joints.
- Freshly prepared decoction with honey has been used to relief of nausea, gastritis, and indigestion ailments.
| Principle | Nutrient Value | Percentage of RDA |
|---|---|---|
| Energy | 475 Kcal | 24% |
| Carbohydrates | 50.50 g | 39% |
| Protein | 6.71 g | 12% |
| Total Fat | 32.38 g | 162% |
| Cholesterol | 0 mg | 0% |
| Dietary Fiber | 20.2 g | 54% |
| Vitamins | ||
| Folates | 76 µg | 19% |
| Niacin | 1.350 mg | 8% |
| Pyridoxine | 0.160 mg | 12% |
| Riboflavin | 0.448 mg | 34% |
| Thiamin | 0.312 mg | 26% |
| Vitamin-A | 800 IU | 27% |
| Vitamin C | 21 mg | 35% |
| Electrolytes | ||
| Sodium | 80 mg | 5% |
| Potassium | 463 mg | 10% |
| Minerals | ||
| Calcium | 252 mg | 25% |
| Copper | 2.467 mg | 274% |
| Iron | 13.90 mg | 174% |
| Magnesium | 163 mg | 41% |
| Manganese | 1.500 mg | 65% |
| Phosphorus | 110 mg | 30% |
| Zinc | 2.15 mg | 20% |
Selection and storage
In the stores, one can buy whole mace, straight slivers known as mace blades, or ground powder packed inside air-sealed containers. Look for whole or blades and instead of powder form since powdered mace shall lose its flavor rather quickly because of evaporation of essential oils. The other reason being, it oftentimes may be mixed with inferior quality mace species.
Once at home, store the whole mace spice and blades in an airtight container and place in cool, dark and dry place, where it can stay for several months. Ground mace, however, should be stored in well-sealed packs and used as quickly as possible.
Culinary uses
Both nutmeg as well as mace is used in cooking recipes. Although, mace and nutmegs can be used interchangeably mace has a pleasant yet more intense flavor than nutmeg, and gives light saffron color to the dishes. Mace blades should be removed before serving. Instead, they may seep in hot water and the extraction may be directly added to the recipes.
Here are some serving tips:- Mace is particularly sought after in sweet dishes. It gives sweet, warm and pleasant flavor, especially to the bakery foods like pastries, donuts, cake, etc.
- It also used as one of the common ingredients in the spice mix, particularly in Indian garam masala powder and Moroccan, rass-el-hanout.
- Its freshly ground powder is added to meat stews, bean stews, sauces, and soups (sup kambing).
Safety profile
- • Consumption of nutmeg as well as mace spice in large doses may cause lack of concentration, sweating, palpitations, body pain and in severe case; hallucination and delirium.
- In very small doses, it may be used safely in pregnancy and lactation.
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