Mace - Whole
Mace - Whole
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Whole mace blades are the form you steep and remove: drop a blade or two into a pot of béchamel, a milk-based curry, a rice pilaf, or a pickling brine, let the warm, savory aroma infuse, then lift the blade out clean. The whole blade is also the one to grind yourself when a recipe wants fresh mace powder at its brightest.
Whole is the form that keeps. Ground mace fades within months, but sealed whole blades hold their fragile oils far longer, so you grind or steep only what you need. We pack ours fresh in Portland. Snap a blade and the clean, sharp aroma tells you the oils are still there.
Mace and nutmeg come from the same fruit: mace is the lacy red aril that wraps the nutmeg seed, dried into flat blades. Whole blades have flavored slow-cooked meats, cream sauces, and spiced rice for centuries, and they remain a prized note in many curry and biryani masalas.
Single ingredient: mace. No salt, no sugar, no preservatives. Naturally gluten-free and vegan.
Common Questions
How do I use whole mace blades?
How do I use whole mace blades?
Steep them whole in a simmering sauce, milk, stock, or brine, then fish them out before serving, the way you treat a bay leaf. For a smooth dish where you want the flavor throughout, grind the blades to a powder first.
Whole mace or ground, which should I buy?
Whole mace or ground, which should I buy?
Whole blades for steeping and removing, and for grinding fresh to order. They keep their aroma far longer. Ground for baking and blends where the spice needs to disappear into the mix. Many cooks keep whole and grind small amounts as needed.
What is mace, exactly?
What is mace, exactly?
It is the bright red lacy web that grows around a nutmeg seed inside the same fruit, peeled off and dried on its own. It tastes like nutmeg but sharper and more savory. It has nothing to do with the pepper-spray that shares the name.
How do I grind whole mace?
How do I grind whole mace?
A spice grinder makes quick work of it. A mortar and pestle takes a little more effort, since the blades are papery and tough. Grind small amounts fresh, since a pinch of mace goes a long way.
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Mace - Whole
$12.00