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Bulk Mace – Ground
Ground Mace is a spice derived from the dried outer covering of the nutmeg seed, known botanically as Myristica fragrans.
With a warm, slightly sweet flavor and aromatic qualities, ground mace is a versatile ingredient in various culinary applications!
It is commonly used to season baked goods, savory dishes, meat products, sauces, and soups, enhancing the overall taste profile of the final product.
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Product Data
| Scientific Name | Myristica fragrans |
|---|---|
| Origin Countries | Indonesia, India and Guatemala |
| Product Use | Meat seasonings, sauces and gravies, condiments |
Production & Sourcing
Ground mace is made from the dried aril (lacy covering) that surrounds the nutmeg seed. After harvesting ripe nutmeg fruits, the outer husk is removed, revealing the bright red aril. The arils are carefully separated from the nutmeg seeds and then dried to remove moisture. Once dried, the arils become brittle and can be ground into a fine powder using a spice grinder or mortar and pestle. The resulting ground mace has a warm, slightly sweet aroma with hints of nutmeg and cinnamon, making it a versatile spice used in various culinary applications.
Applications
- Seasoning Blends
- Baked Goods
- Sauces and Gravies
- Meat Seasoning
- Vegetable Dishes
- Pickling and Brining
- Condiments
- Beverages – Wet
- Snack Production
- Vegan
- Vegetarian
Functionality
- Essential Minerals
- Essential Vitamins
- Antioxidant
Benefits
Ground mace has a warm, slightly sweet flavor with hints of nutmeg, cinnamon, and pepper. It is aromatic and imparts a distinctively pungent taste to dishes.
Ground mace has a fine, powdery texture similar to other ground spices. It blends easily into recipes and disperses evenly throughout dishes.
Ground mace typically has a reddish-brown hue, which may vary depending on the processing method and freshness of the spice.
Mace contains various nutrients, including vitamins, minerals, and antioxidants. However, since it is typically used in small amounts as a spice, its nutritional contribution to a dish is minimal.
Ground mace is a dry spice and does not contain significant moisture. It does not act as a binding agent in culinary applications.
Ground mace is highly aromatic, with a fragrance that is warm, spicy, and reminiscent of nutmeg. Its aroma intensifies when added to dishes during cooking.
Ground mace adds depth and complexity to the flavor profile of dishes, balancing sweet and savory notes with its distinctive taste.
Ground mace provides a contrasting flavor element in recipes, enhancing the overall taste by adding layers of complexity and depth.
Mace is commonly used in cuisines around the world, including Indian, Caribbean, Middle Eastern, and European cooking. It is often included in spice blends, sauces, baked goods, and savory dishes to enhance flavor.
Mace is generally safe for consumption in moderate amounts as a culinary spice. However, individuals with allergies to nutmeg or other spices should exercise caution when using mace.
Uses in manufacturing
Ground mace is a common ingredient in various seasoning blends, such as curry powder, garam masala, and pumpkin spice. It adds warmth and depth to these blends, enhancing the overall flavor profile.
Ground mace is frequently used in baked goods like cakes, cookies, pies, and bread. It imparts a subtle, spicy flavor that complements sweet and savory recipes alike.
Ground mace can be added to sauces, gravies, and marinades to enhance their flavor. It pairs well with creamy sauces, meat-based gravies, and tomato-based sauces, adding complexity and depth.
Ground mace is often used as a seasoning for meats, including poultry, pork, and beef. It can be added to marinades, rubs, or directly sprinkled onto meat before cooking to impart flavor and aroma.
Ground mace adds warmth and depth to vegetable dishes such as roasted vegetables, soups, and stews. It complements the natural sweetness of vegetables like carrots, squash, and sweet potatoes.
Ground mace is sometimes used in pickling and brining solutions to add flavor to preserved foods such as pickles, relishes, and chutneys. It contributes a subtle spiciness and complexity to the final product.
Ground mace can be added to condiments like mustard, ketchup, and barbecue sauce to enhance their flavor. It adds a unique twist to traditional condiments, making them more flavorful and interesting.
Ground mace can be used to flavor hot beverages like chai tea or mulled cider. It adds warmth and depth to the drink, making it more aromatic and flavorful.
Ground mace can be sprinkled onto snack foods such as popcorn, nuts, or roasted chickpeas to add a spicy kick and aromatic flavor.
Main producing countries and Harvest time.
Indonesia, India and Guatemala are among the main producing countries of nutmeg. It is usually harvested around 9 months after flowering with its peek harvesting season from June to August.