Mace is the spice made from the reddish seed covering of the nutmeg seed. Its flavour is similar to nutmeg but more delicate, it is used to flavour baked goods, meat, fish, vegetables and in preserving and pickling.
The thin outer layer encircling the nutmeg seed is Mace which is Jathipathri in Malayalam. Mace and Nutmeg both are part of the same plant seed and have a warm, earthy, and aromatic flavor. However, mace spice is slightly stronger and sweeter than nutmeg and goes well in custard-based desserts People typically use jathipathri in baking, where those warm notes bridge the savory and sweet in rich foods like donuts, cakes, and sweet potato or pumpkin pie. Basically people use mace in full, dried blade form or it will give you the purest benefits of its flavor profile when it’s fresh ground Once ground, jathipathri tends to lose its flavor rapidly because of the evaporation of essential oils. Ground mace, however, should be stored in well-sealed packs and used as quickly as possible Mace is on the delicate side, and it can turn bitter when cooked too long, so it’s best to use it as a finishing touch, as a seasoning before serving. Essentially employed as an aromatic agent, this spice significantly enhances color, taste, and flavor of foods Possible mace substitutes include nutmeg, allspice, cinnamon, ginger, or pumpkin pie spice. It all depends on the recipe, and how sweet or savory you want it to taste. Some people use it as an ingredient in garam masala.
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