Organic Herbs & Spices from Sri LankaThe NUTMEG Mystique, Mace (wasawasi), 50g
Package contains 50/ grams of whole dried nutmeg mace, Mystique (wasawasi)
This is packaged in a zip close bag to ensure freshness and quality and bubble wrap to avoid damages.
This is packaged in a zip close bag to ensure freshness and quality and bubble wrap to avoid damages.
Botanical Name : Myristica fragrans Houtt.
Sinhala Name : Wasawasi(වසාවාසි)
Mace is the aril (the bright red, lacy covering) of the nutmeg seed shell. The mace is removed from the shell and its broken parts are known as blades. It is sweet and fragrant, similar to nutmeg, but stronger. Its Flavour is warm sharp and aromatic, more intense and slightly sweeter than nutmeg. As mace dries, it turns more orange in colour high quality spice retains this orange colour, although some varieties are also creamy or brown. Dried mace pieces are not easy to crush. Ready-ground mace is easier to use, but will deteriorate much more quickly. Whole mace pieces can be steeped in liquid and then the liquid can be used, or the mace pieces can be removed after cooking. One ‘blade’ is strong enough to flavour a meal of four to six portions.
Mace works especially well with milk dishes like custards and cream sauces. It contributes to flavouring light-coloured cakes and pastries, especially donuts. It can enhance clear and creamed soups and casseroles, chicken pies and sauces. Adding some to mashed potatoes or sweet potatoes creates a more interesting side dish. Some beverages improve with a little mace, especially chocolate drinks and tropical punches. The versatile flavour can make mace a useful spice to have around, especially since many recipes call for it, Also mace is considered to have medicinal properties in ayurvedic medicine (traditional Sri Lankan medicine).
History of Mace Spice
It is considered that mace originated from Banda, the biggest of the Molucca Spice Islands in Indonesia. There are actually accounts of Roman author Pliny mentioning two flavors of mace around first century AD. It is stated that Emperor Henry VI smoked the streets of Rome along with mace before his coronation. Round the 6th century, Arabs brought mace to Constantinople. Mace or nutmeg became the matter of massacre as well as enslavement of the inhabitants of the island of Banda, once the Dutch engaged a bloody war to manage the production of mace within the East Indies. The control of mace manufacturing remained under Dutch till World War II. The famous Frenchman Pierre Poivre brought mace seedlings to Mauritius exactly where they flourished, ultimately ending the Dutch monopoly of the spice. Later on, the British East India Company carried the nutmeg tree to Penang, Singapore, India, Sri Lanka, West Indies and Grenada. Today, Indonesia and Grenada are definitely the top producers as well as exporters of mace, accompanied by India, Malaysia, and Sri Lanka.
CEYLON MACE...
"The hard brown seed from the tropical evergreen nutmeg tree has a warm, spicy sweet flavor & delightful fragrance. Originally from the Banda Islands of Indonesia, Nutmeg grows thick and lush in the paradise isle of Sri Lanka. At one time, nutmeg was one of the most valuable and sought after spices. In England, several hundred years ago, a few nutmeg nuts could be sold for enough money to enable financial independence for life. In Ayurvedic medicine, Nutmeg is prized for its ability to maintain & promote healthy, glowing skin. Whilst in Oriental & Asian cookery Nutmeg is treasured & cherished for the superb flavor & aroma it imparts to food.So go on … flavor your sweets, puddings and curries & soups with a pinch of our Nutmeg today!."
The Uses of Mace
The taste of Mace is extremely subtle and therefore it ought to be utilized rapidly to make sure optimum flavour as well as aroma. Whole dried as well as ground Mace is instantly obtainable in cooking supply stores. Both ought to be kept in a cool dry place strictly staying away from the moisture. In case your Mace has gone stagnant from prolonged storage, gently toast it to refresh it just before use. Both ground Mace and blades ought to be kept in air-tight containers in the cool dry place. Any kind of connection with moisture will certainly damage the tastes of the spice.
Botanical Name : Myristica fragrans Houtt.
Sinhala Name : Wasawasi(වසාවාසි)
Mace is the aril (the bright red, lacy covering) of the nutmeg seed shell. The mace is removed from the shell and its broken parts are known as blades. It is sweet and fragrant, similar to nutmeg, but stronger. Its Flavour is warm sharp and aromatic, more intense and slightly sweeter than nutmeg. As mace dries, it turns more orange in colour high quality spice retains this orange colour, although some varieties are also creamy or brown. Dried mace pieces are not easy to crush. Ready-ground mace is easier to use, but will deteriorate much more quickly. Whole mace pieces can be steeped in liquid and then the liquid can be used, or the mace pieces can be removed after cooking. One ‘blade’ is strong enough to flavour a meal of four to six portions.
Mace works especially well with milk dishes like custards and cream sauces. It contributes to flavouring light-coloured cakes and pastries, especially donuts. It can enhance clear and creamed soups and casseroles, chicken pies and sauces. Adding some to mashed potatoes or sweet potatoes creates a more interesting side dish. Some beverages improve with a little mace, especially chocolate drinks and tropical punches. The versatile flavour can make mace a useful spice to have around, especially since many recipes call for it, Also mace is considered to have medicinal properties in ayurvedic medicine (traditional Sri Lankan medicine).
History of Mace Spice
It is considered that mace originated from Banda, the biggest of the Molucca Spice Islands in Indonesia. There are actually accounts of Roman author Pliny mentioning two flavors of mace around first century AD. It is stated that Emperor Henry VI smoked the streets of Rome along with mace before his coronation. Round the 6th century, Arabs brought mace to Constantinople. Mace or nutmeg became the matter of massacre as well as enslavement of the inhabitants of the island of Banda, once the Dutch engaged a bloody war to manage the production of mace within the East Indies. The control of mace manufacturing remained under Dutch till World War II. The famous Frenchman Pierre Poivre brought mace seedlings to Mauritius exactly where they flourished, ultimately ending the Dutch monopoly of the spice. Later on, the British East India Company carried the nutmeg tree to Penang, Singapore, India, Sri Lanka, West Indies and Grenada. Today, Indonesia and Grenada are definitely the top producers as well as exporters of mace, accompanied by India, Malaysia, and Sri Lanka.
CEYLON MACE...
"The hard brown seed from the tropical evergreen nutmeg tree has a warm, spicy sweet flavor & delightful fragrance. Originally from the Banda Islands of Indonesia, Nutmeg grows thick and lush in the paradise isle of Sri Lanka. At one time, nutmeg was one of the most valuable and sought after spices. In England, several hundred years ago, a few nutmeg nuts could be sold for enough money to enable financial independence for life. In Ayurvedic medicine, Nutmeg is prized for its ability to maintain & promote healthy, glowing skin. Whilst in Oriental & Asian cookery Nutmeg is treasured & cherished for the superb flavor & aroma it imparts to food.So go on … flavor your sweets, puddings and curries & soups with a pinch of our Nutmeg today!."
The Uses of Mace
The taste of Mace is extremely subtle and therefore it ought to be utilized rapidly to make sure optimum flavour as well as aroma. Whole dried as well as ground Mace is instantly obtainable in cooking supply stores. Both ought to be kept in a cool dry place strictly staying away from the moisture. In case your Mace has gone stagnant from prolonged storage, gently toast it to refresh it just before use. Both ground Mace and blades ought to be kept in air-tight containers in the cool dry place. Any kind of connection with moisture will certainly damage the tastes of the spice.
- Just like nutmeg, Mace is utilized like a flavouring agent within jams, pastries, cakes and Indian sweets.
- It is additionally utilized in numerous savoury delicacies which includes curries, white sauce, stews, lasagna, ragouts, meats, sauces, ketchup, pickling and also Worcestershire sauce.
- Mace can be used as substitute to nutmeg in a variety of recipes. It is a bit sweeter as well as milder, however its taste has got striking similarity along with nutmeg.
- Mace may be used instead of nutmeg, as occasionally dark coloured flecks of nutmeg may possibly spoil the look of particular dishes.
- Ground Mace could be replaced in clear broths, light coloured sauces, omelettes as well as mashed potatoes to include colour.
- To release essential oils, aroma as well as taste, whole Mace ought to be crushed or even ground. Ideally it ought to be added at the start of the cooking process since it allows its powerful flavour to come out totally.
- Usually, both nutmeg and mace are utilized to flavor potato dishes, just like mashed potatoes,particularly in Europe.
- These spices help boost the taste of numerous kinds of broths, soups, omelets, sauces, lasagna, and bakery products like biscuits, muffins, cakes, and breads.
- They can be found in many processed meat products.
- The Scottish utilize them to create haggis, a savory pudding.
- In Asian cuisine, mace is definitely an invariable component of the spice blends which are freshly made to prepare royal rice dishes like "biryani" and "pulao".
- It is contained in the spice mixture which is included with Indian tea.
- For its color and flavor, it is utilized in curries as well as pickles too.
- It is utilized in sweet dishes just like pies, milk custards, puddings, and certain fruit dishes.