Dorothy FarrarMace
Macis , also known as mace , is not really a flower. Only the fruit skin of the nutmeg is associated with this name. Strictly speaking, it is the seed coat that envelops the nutmeg. The spice is aromatic and versatile.
This is what you should know about Macis
The nutmeg tree originally comes from Indonesia. Macis now also comes to Germany from southern India, Sri Lanka, Madagascar, Brazil and the Caribbean island of Grenada. Mace was discovered as a spice many centuries ago. It was already very popular in the ancient Orient. The Arabs then brought mace to Europe in the 11th century, where it quickly became a popular ingredient in sauces and pastries.
In terms of taste, mace is the finer sister of the well-known nutmeg. The similar aroma is slightly bitter, but much more subtle and mild. Anyone who likes nutmeg will also love mace. The fruits hang on the evergreen, wild nutmeg trees. The tree can grow 20 meters high and live more than 100 years.
During ripening, the fruit cracks open, releasing the seed. The seed coat, which is bright red when fresh, is then peeled off and left to dry for about eight months. Then it becomes wrinkled and can be ground. Macis smells pleasantly spicy, tastes a little sweetish-bitter and has a finer and more subtle taste compared to the actual fruit of the tree.
importance to health
Macis has a digestive and antispasmodic effect in small amounts. The essential oils contained are generally credited with soothing properties for various gastrointestinal complaints such as nausea and flatulence . Macis is also said to make the blood more fluid. As a result, the heart has to work less.
In the countries where mace is cultivated, the spice is also used externally because of the antibacterial oils. Mixed with water to a paste, mace in the freshly grated form is said to help against inflammatory skin diseases. The essential oil can also be incorporated into oils and creams to benefit from the effects.
Ingredients & nutritional values
The important ingredients of mace include around 35 percent fatty oil, lignans, resins and the coloring agent lycopene. The fatty oil is also referred to as nutmeg because of its buttery consistency. Mace also contains around 25 percent starch. The ingredients, for example the essential oil, promote digestion, especially after large meals. Mace also contains fiber, vitamin B3 and calcium.
| Calories and nutrients (per 100g) | ||
| kilocalories/kilojoules | 500 kcal/ 2092 kj | |
| protein | 6,70 g | |
| carbohydrates | 45,70 g | |
| Fett | 32,40 g | |
| Water | 7,28 g | |
| fiber | 4,80 g | |
| beta-carotene | 480 µg | |
| Vitamin B3 | 1350 µg | |
intolerances
Macis should be dosed in moderation, because the spice acts like an intoxicant in large quantities. The reason for this is the contained phenylpropane derivatives myristicin, safrole and elemicin, which are converted into substances that can cause hallucinations , for example. In addition, the components contained in the oil have a liver-toxic effect in higher doses. Macis is not suitable for pregnant women because the spice stimulates menstruation.
Shopping and kitchen tips
The spice mace is usually already ground in supermarkets and health food stores. In some Asia shops, you can also get the rather hard pieces of mace, which can be ground in a mortar or chopper before the corresponding recipe is prepared. The spice should be stored in a dark, cool, dry and airtight place, because then the ground mace will retain its aroma for several months.
In principle, mace can replace nutmeg, but this does not work the other way around. Mace tastes aromatic, warm and spicy, a little more subtle than nutmeg. Mace, ground into powder, is used sparingly.
preparation tips
Macis can be cooked, for example in a stew or soup. After the cooking time it is removed again. The mace flower can also be ground up and added just before the end of the cooking time. It is a good seasoning for mashed potatoes , as well as rice , cabbage and game dishes with dumplings. Macis is also a classic in the béchamel sauce and the popular hollondaise sauce. Mace also goes well with desserts such as puddings, creams, compote and fruit jellies.
However, the spice should always be used sparingly. Traditionally, mace is also used in the production of gingerbread , gingerbread and punch. Basically, everything that tastes good with nutmeg gains more flavor from mace, so that parallels can be drawn, even if there is a small but subtle difference in the recipes that connoisseurs will notice immediately.
Due to the aroma, which is more subtle compared to nutmeg, it can also be used to season finer dishes for which nutmeg would be too dominant.
Hello and welcome to my Health Guide & Encyclopedia! My name is Dorothy Farrar, and I'm the founder and main author of this platform.
My passion for health and wellness started at a young age when I became interested in the connection between the food we eat and the way we feel. This fascination led me to study nutrition and dietetics in college, where I learned about the importance of a balanced diet and the impact of various nutrients on the body.