Ground mace

Ground mace, made from the nutmeg aril, offers captivating aromas reminiscent of nutmeg, but with a lemony subtlety and touches of pepper and cinnamon. On the palate it presents a pleasant sweetness with a slight bitterness.  Originally from shrubs in the Anacardiaceae family, mace, also known as nutmeg flower, is the seed coat that surrounds and protects the nutmeg tree. After drying, it takes on a warm orange and amber hue. Introduced to Europe by the Arabs in the 6th century, mace and nutmeg were then cultivated by the Dutch in the Moluccas, Indonesia. Its use dates back to the Middle Ages, incorporated into medieval drinks and remedies.  Ground mace, more intense in flavor, is used in a variety of dishes, from white meats and fine fish to béchamel sauces, mashed potatoes, cheese soufflés, and quiches. It combines with other spices in pickles and reveals its aromas in chutneys. In sweet cooking, it goes perfectly with pan-fried fruits, compotes and apple pies.  To preserve its volatile aromas, it is recommended to add mace in the middle or end of cooking and sparingly, just like nutmeg. In addition to its culinary role, mace has health benefits, acting as a digestive, anti-diarrheal and anti-nausea. It also helps to alleviate respiratory disorders, to fight against rheumatism, and has sedative properties promoting sleep, particularly against insomnia.