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Description
Both Mace and Nutmeg are derived from the fruit of the same
tree, Myristica fragrans. Mace is the thin, bright red aril or
lace-like covering over the shell of the Nutmeg. Its flavor is
similar to Nutmeg but more delicate.
Uses
Mace is used in soups, cream sauces, lamb, chicken, potted
meats, cheeses, stuffing, sausages, puddings, ketchup, baked
goods, and donuts. It is used in French, English, Asian, West
Indian, and Indian cuisines, and the spice blends garam masala,
curry, and rendang.
Origins
The primary source of Mace is Indonesia. Historically, Mace
originating from the East Indies has been considered premium due
to its bold orange color, rich flavor and high volatile oil
content. Mace produced in the West Indies is yellowish in color
and has a milder flavor.
Folklore
Until the 18th Century, the world's only source of Mace and
Nutmeg was the area known as Indonesia. When the Dutch took
control of this area, Mace and Nutmeg were among the richest
prizes. Knowing these spices did not grow elsewhere, they
proceeded to establish one of the tightest monopolies the world
has ever known. There is a legend that it was a Frenchman who
started the erosion of Dutch control by smuggling seedlings out
of the East Indies. True or not, it is a fact that a series of
transplantings did occur and a number of other areas began
producing these spices. |
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