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If the blades are orangey-red, they tend to be from Indonesia. If they have a more orange-yellow hue, then you're probably using mace blades that have come from Grenada. Mace versus nutmeg: what's the difference? Even though mace and nutmeg are related, they are different.

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Drop mace blades into a pan of simmering rice or add them to pickling spice blends for your next batch of pickles. Where to buy mace. Shutterstock. Although the spice can be a little more expensive, the good news is that ground mace is not too difficult to find. Look in the spice aisle at your grocery store or market for small bottles of ground.

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Add a teaspoon of freshly-ground mace into a crumble or crisp topping to give a bit of an edge to the cinnamon and brown sugar. 2. Incorporate a teaspoon of freshly ground mace into your next carrot cake batter, quickbread dough, or pie filling, choosing flavors that come alive with a little extra lift—like sweet potatoes, root vegetables.

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Mace recipes. This is the lacy outer layer (or 'aril') that covers the nutmeg, a nut-like seed of the nutmeg tree. Mace is sold either in blades or ground. It adds a mild nutmeg flavour to.

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Blade mace is the outer covering of nutmeg seed, which relates to nutmeg in both form and flavor. It has a bright orange hue and is slightly bitter with a hint of sweetness that adds complexity to any dish. You can grind your own blade mace or buy it pre-ground for convenience.

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Mace blade is an intensely fragrant spice found in a wide array of recipes worldwide, yet is infrequently found in most home spice cabinets. Few home chefs use mace on a routine basis as they do with other ingredients like salt, pepper, or dried herbs and far fewer truly know what mace really is or how they should use it.

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Blade Mace is a lesser-known but equally enchanting sibling of the nutmeg seed. Resembling delicate blades or a webbed covering, Blade Mace offers a nuanced flavor profile that has charmed chefs and culinary enthusiasts for centuries.

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Dried mace changes its color to orange-red and orange-yellow and is sold in ground form and as a whole piece called blades. Mace is a spice with a sweet and warm flavor combination of pepper and cinnamon, similar to nutmeg but a little spicier. It costs more than nutmeg because one nutmeg tree produces more nutmeg than mace.

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While nutmeg needs special hardware to harvest its sweet, pungent shavings, blades of mace are easily dispatched in your spice grinder. Yes, you can buy mace ground, and it's easier to find that way, but I recommend against it. Mace is all about resonance disguised as delicacy.

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It has hints of cinnamon and cloves. Its blades are normally orange-yellow in color. Mace from Indonesia, where the nutmeg tree is native, has a red-orange hue. It tends to be less pungent and more floral.

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The red aril takes on an amber-, yellow- or orange-brown color as it dries and, when left whole, is called a "blade" of mace. The blades are sold as is or processed into a ground spice. Mace is native to Indonesia and also found in some Caribbean islands, particularly Grenada, where nutmeg is the national symbol and appears on the country's flag.

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Sri Lankan mace blade is the lacy outer covering of the nutmeg seed, also referred to as mace spice or whole mace. A flavorfully pungent false fruit, the blade of mace spice is commonly found in ground form. To obtain whole mace, the lacy aril are removed from the outer seed of nutmeg by hand and slowly dried at controlled temperatures.

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Do use whole blades of mace in liquid-heavy dishes. The whole form is the recommended way to use mace. You want to steep the spice in a liquid to draw out the flavor. When you infuse its flavor, you need only a small amount of the whole mace to flavor a lot of food. The longer you cook it, the more flavor it releases.

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Mace is made from the lacy, red outer coating that covers the shell around the nutmeg kernel. Once this coating is removed, it's dried, and can be found and purchased as whole, golden-orange "blades", though it's mostly commonly sold ground. In flavor, mace is very similar to nutmeg, though more subtle and delicate.

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Mace is a popular ingredient in the cuisines of Northern Europe —notably in English pork pie, Swedish meatballs, and rhubarb cakes and crumbles. In India, mace is a widely used many curry and chutney recipes. The whole blades are often toasted in a dry pan with cardamom, cloves, and black pepper before being pulverized in a mortar and pestle.

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It is most commonly sold ground, though you may find whole pieces called blades. Mace is usually considered to have a slightly more pungent flavour than nutmeg but grated nutmeg would be the closest substitute. Otherwise ground allspice would be a slightly stronger alternative. Try This Tip Lemon And Lime On Hand All The Time From Whitneylaura