Mace

English Name : Mace
Common Indian Name (Hindi): Javitri

• Mace is the aril of the nutmeg seed shell, produced along with the nutmeg, by the fruit of nutmeg tree (Myristica fragrans).
• In its natural state, mace is a bright crimson lace up to 35 mm (1-1/2 in) long, encasing the brown nutmeg in irregular, fleshy lobes. These fleshy lobes removed from the seed shell are known as blades.
• Mace develops its characteristic aroma but loses its bright red color when it is dried.
  The flavor of mace is warm, sharp and aromatic, more intense and slightly sweeter than nutmeg.
• 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 flavor a meal of four to six portions.
• Mace and nutmeg are very similar, though mace is somewhat more powerful. Mace is a lighter color and can be used in light-colored dishes where the darker flecks of nutmeg would be undesirable. A small amount will enhance many recipes, adding fragrance without imposing too much flavor.
• Mace works especially well with milk dishes like custards and cream sauces. It contributes to flavoring light-colored 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.
• Mace is used in small doses to reduce reduces flatulence, aid digestion; improve appetite, treatment for insomnia, common cold and dehydration.