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Mace Blades Organic Spice - Standard Jar

Description Price Quantity
Organic Mace Blades Standard - 12g £3.00

Flavours:Pungent

Cuisine:British
, Indian


Contents:Organic
, Vegan
, Sugar free
, Salt free


Mace Blades Organic Spice - Standard Jar

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Steenbergs Organic Mace - the lace-like, dried covering of organic nutmeg - is a sweet and flavourful spice that is well worth using. Steenbergs Organic Mace has a softer flavour than nutmeg, and for a nice change of pace use Steenbergs organic mace in place of organic nutmeg in any recipe - on stewed fruit or as a topping for cheese dishes from sauces to quiche. Organic blade mace has a stronger flavour than powdered mace and is still much sought after - being a key ingredient for cordon bleu chefs.


Mace comes from the nutmeg tree, Myristica fragrans, which was originally native only to the Banda Islands in Indonesia. Nutmeg trees are a tropical evergreen tree that grow some 7-10 metres high (23-33ft), and have shiny green leaves that are dark on the upper side and pale-green beneath. Nutmeg trees are male or female and one male tree is needed per 10 female trees, so that the female trees can be fertilised and then bear fruit. Unwanted male trees are thinned out from the nutmeg plantation. Nutmeg trees become fully mature after 15 years and are fruitful for 40 years. When the fruit has developed, it looks like a yellow nectarine. When the fruit is ripe, the fruit is picked and the flesh cut off the shell, making sure the shiny, blood-red mace aril on the outside is not removed or damaged. My photos on my blog show this quite well. The mace aril brings nourishment to the nutmeg seed (nutmeg spice), clinging tightly to the shell that encases the seed. The mace is peeled from the nutmeg shell and then dried in the sun in Indonesia for a few hours only and its shiny wet and irridescent redness dulls to a matt red-orange colour, or then in Grenada the mace blades are stored in the dark for 4 months to dry out. Whole mace still often has the curved shape of the nutmeg shell and has its characteristic fingered shape. For more on mace, dig for information with Gernot Katzer's Spice Pages, Ingredientia or Wikipedia.


Mace has the same rich and warm aroma and tastes of nutmeg, but the smell is much more intense, plus it has additional floral notes and some lemony freshness coming through. Mace works in ground meats, especially pates, sausages and terrines, while it works well against dairy, so white or cheese sauces are good. But I think they are really special with fish and shellfish, so I use them in my court bouillon to boil trout or salmon, or to cook king prawns or scallops. At Steenbergs, we incorporate it into many blends, including lebkuchen spices, mixed spice, pickling spices, ras al hanut and terrine spice mix.  For ideas on how to use, try Steenbergs recipes pages and our Venison Stew or Allrecipes.


Organic mace is part of Steenbergs range of over 400 organic spices, peppers, herbs and flavoured sugars. For your local stockist click on "Where to see us", or call 01765 640088 or email enquiries@steenbergs.co.uk.

Nutritional Info:

Values per 100g:

Energy 475kCal; 1989kJ
Protein 6.7g
Carbohydrates 50.5g
Fat 32.4g

Values per 0.5g or one full blade:

Energy 2kCal; 10kJ
Protein 0.0g
Carbohydrates 0.3g
Fat 0.2g

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