Macis, Mace - Myristica Fragrans

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  • Description

The outer coat of the Nutmeg, also known as Mace, bears the Latin name Myristica fragrans

Macis - the flower of nutmeg is used in many different dishes.The Macis blossom has an extraordinary strong but pleasant smelling incense.

What is the Mace - Macis?

The nutmeg is an evergreen tree that bears fruit similar to apricots all year round. These fruits have a kernel covered by a seed coat. This seed coat is dried and is the spice named Macis.

The nutmeg tree has a stature height of 5 - 18 meters, from the eighth year it bears fruit and gives with approx. 15 years its largest yield. The average harvest amount per tree is 100 kg of spices per year.

The Harvest

The nutmeg tree fruits all year round. However, its main harvest is in the months of June, July and August. During harvest, all ripe fruits are collected from the ground. Then the harvest helpers remove the peel and pulp. What remains is the nut with the seed coat. Now nut and seed coat are separated and dried separately. The seed coat is the macis. The black-brown nut is dried for 6 -8 weeks until it starts to rattle. Only then can your hard shell be broken open and the nutmeg comes to light. At the beginning, the nuts are still soft, and they have to dry out until they harden. A tree brings up to 100 kg of nutmeg and mace.

What do you use macis for?

The blossom of nutmeg is used in many different foods as a spice. The mace blossom has an exceptionally strong but fragrant, incense-like fragrance.

Macis has a resinous, aromatic taste. It is finer, with a sweeter taste compared to nutmeg.

Macis and nutmeg are widely used in North Indian cuisine. They are used among others for stews and yogurt sauces. In Europe, we use these spices for egg, cheese and potato dishes. For example, Macis refines Dresdner Stollen.

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