Organic Mace History:
Mace, or myristica fragrans, dates back thousands of years. It grows on the nutmeg tree and comes from the same fruit as nutmeg the spice. While nutmeg is the pit of the fruit, mace is the covering of the seed itself. It is red in color, and while the flavor is similar to nutmeg it is milder. Known for its warmth as a spice, it has flavors reminiscent of cinnamon and black pepper with a slight hint of citrus.
Mace and nutmeg were highly valued throughout history. Mace was largely produced in the Molucca Islands, also known as the Spice Islands, and was predominantly controlled by the Portuguese in the 1500s. However, in the 1600s, the Dutch took over and a war was waged to control the nutmeg production. The Dutch even gave up the island of Manhattan by trading it with the British for an island that produced nutmeg and mace.
Organic Mace Uses:
Like most spices, mace was used for medicinal purposes throughout history. It was used to treat digestive upset such as nausea and indigestion, as well as anxiety, depression, and even pain. It is thought to have antibacterial properties, and many have taken it to freshen bad breath. Mace may be beneficial in preventing cancer, as recent research suggests. Although none of these benefits are proven scientifically at this time, mace has a reputation for improving health. Because more research is needed, it is not yet recommended to take mace for therapeutic value.
Organic Mace Benefits:
Mace offers a soft yet deep flavor that pairs well in place of nutmeg, or where nutmeg would be too strong. For example, mace goes well with fruit, vegetables, poultry, and light-fleshed fish. With its aromatic and slightly floral scent, mace works very well in baked goods such as cookies, cakes, and dairy-based foods including creamy soups. Mace is known for enhancing the flavor of foods rather than overpowering them.