What is mace and how to use it?

Fragrant and with a more delicate flavor than nutmeg, mace can be used in sweet or savory dishes: here are 5 ideas for you.

Mace is a spice of Indonesian origin. Do you know him? We explain what mace is and how it is used in the kitchen.

What is mace?

This is the external part ( aril ) of the seed of an evergreen tree called Myristica fragrans , better known as the nutmeg tree; it is a filamentous, fleshy, bright red membrane which, once dried, loses the brilliance of its color and becomes orange-brown and, due to its shape, can be mistaken for a flower.

What does mace taste like?

Fragrant and with a more delicate flavor than nutmeg , mace can be used in sweet or savory recipes or for the preparation of drinks and cocktails, alone or in combination with other spices such as cloves and cinnamon. By infusing a few pieces you obtain a medicinal drink that aids digestion and alleviates nausea; while a little is enough to give a yellow-orange color to dishes or to flavor fresh pasta, bread or vegetables.

Where can I find mace?

Mace can be found in spice shops and can be sold either already in powder form or in larger pieces. In this second case we suggest using a spice grinder to reduce it to powder. There are some better-stocked foods, especially oriental ones or the local markets where there are spice stalls.

What is mace good for?

Mace, the outer covering of nutmeg, is prized not only for its distinctive flavor, but also for some health-promoting properties. In fact, it contains antioxidant compounds that can help fight oxidative stress in the body, some studies suggest that mace may have anti-inflammatory properties. As well as being rich in vitamins, minerals and essential oils, mace has traditionally been used to aid digestion or in traditional Eastern medicine to reduce anxiety and improve blood circulation. It is important to note that while mace may offer some beneficial properties, it is always advisable to consume it in moderation as part of a balanced diet. Additionally, anyone considering the use of herbs or spices for medicinal purposes should consult a health professional for personalized information and advice.

Recipes with mace

Below we suggest 5 ideas for using mace in the kitchen , perhaps replacing it with nutmeg.

Rabbit civet

Civet is a type of cooking typical of Piedmont. You can prepare furred game or rabbit in this way. Cut the rabbit into pieces and marinate it with chopped carrots, celery and onions in plenty of red wine flavored with mace, juniper, cloves and cinnamon. After 12 hours, drain the meat and brown it in a pan with a drizzle of oil. Then add the filtered marinade wine and then also the vegetables passed through a food mill. Finish cooking over moderate heat and season with salt before turning off the heat and serving.

Cappelletti

The recipe for the filling of Romagna cappelletti changes from family to family. Among the variants contemplated there is the one with nutmeg, the one without and the one with mace. Pier Giorgio Parini del Povero Diavolo, for example, flavors a mixture of roasted pork, veal, beef, Parmigiano Reggiano and fresh cow cheese with a little mace and lemon zest.

Mulled wine

Ideal for cold winter evenings, mulled wine   is prepared by flavoring the generally red wine with citrus fruits and spices. Bring the wine to the boil, adding citrus peel, sugar and spices including mace, star anise, cinnamon and cloves. Boil for 5 minutes, then filter and serve hot. You can optionally vary the combinations of spices by selecting some and eliminating others or add a part of citrus juice.

Plum pudding

Cook some red plums in a saucepan with mace, cinnamon, lemon zest, water and sugar. Once ready, remove the spices and pass the plums with the cooking liquid. Add some potato starch and bring the mixture back to the boil, stirring. Pour the contents into a pudding mold and place in the fridge for at least 2 hours. Unmold and decorate with whipped cream and plum segments.

Chicken skewers

Brush the boneless chicken, cut into pieces, with a marinade made with chilli pepper, pepper, mace, ginger, garlic, salt and vinegar and let it rest for 15/20 minutes. In a bowl, mix some yogurt with cream and transfer the chicken to it. Continue marinating for approximately three hours. Form skewers with the chicken and cook on the grill. Serve hot.