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Mace - myristica fragrans
 
Mace and nutmeg are different parts of the same fruit of the
nutmeg tree. Nutmeg is the nut or pit of the fruit. Mace is a delicate
filament-like covering around the outside of the nut. Both have a similar
flavour, with the mace being a little less sweet than nutmeg. Mace comes in
powder or in pieces.
Flavour:
A soft beginning that is slightly warm, then spreading to the
edges of the tongue with a sweet/ sour sensation.
How to Use:
Mace can be substituted for nutmeg in recipes. Nutmeg is
slightly sweeter than mace.
Pork, beef, lamb, chicken, fish, creamed dishes, vegetables,
soups, cream cheese spreads, sauces, apple dishes, pound cake, spice cake,
devil's food cake, gingerbread, frostings, hot chocolate, puddings, custards,
waffles, pancakes, doughnuts, coffee cake, Danish pastry, glazes, muffins,
breads, punches and candy.
Measuring:
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Muffins:
Chocolate pudding:
Chocolate cake:
Coffee cake:
Waffles:
Spinach:
Creamed chicken:
White sauce:
Pound cake:
Chicken soup: |
1/2 teaspoon per
dozen muffins
1/4 teaspoon in a 2
cup mix
1/4 teaspoon in a 2
layer mix
1/4 teaspoon in an 8
inch coffee cake recipe
1/2 teaspoon in 2
cups of mix
dash per cup of
cooked spinach
1/8 teaspoon per 4
cups
dash to 1/8 teaspoon
per 2 cups
1/4 teaspoon in a
recipe
1/4 to 1/2 teaspoon
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Other Info:
The lacy covering that surrounds the nutmeg is called the aril.
It is scarlet coloured when the nutmeg is first harvested. The arial turns an
orange-yellow or red-orange colour by the time it is harvested.
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Mace Ground
Nutrient |
Units |
1 tsp
-------
1.70 g |
|
Proximates |
|
|
|
Water |
g |
0.139 |
|
Energy |
kcal |
8.075 |
|
Energy |
kj |
33.813 |
|
Protein |
g |
0.114 |
|
Total lipid (fat) |
g |
0.550 |
|
Carbohydrate, by difference |
g |
0.858 |
|
Fiber, total dietary |
g |
0.343 |
|
Ash |
g |
0.038 |
|
Minerals |
|
|
|
Calcium, Ca |
mg |
4.284 |
|
Iron, Fe |
mg |
0.236 |
|
Magnesium, Mg |
mg |
2.771 |
|
Phosphorus, P |
mg |
1.870 |
|
Potassium, K |
mg |
7.871 |
|
Sodium, Na |
mg |
1.360 |
|
Zinc, Zn |
mg |
0.039 |
|
Copper, Cu |
mg |
0.042 |
|
Manganese, Mn |
mg |
0.025 |
|
Selenium, Se |
mcg |
0.046 |
|
Vitamins |
|
|
|
Vitamin C, total ascorbic acid |
mg |
0.357 |
|
Thiamin |
mg |
0.005 |
|
Riboflavin |
mg |
0.008 |
|
Niacin |
mg |
0.023 |
|
Vitamin B-6 |
mg |
0.005 |
|
Folate, total |
mcg |
1.292 |
|
Vitamin B-12 |
mcg |
0.000 |
|
Vitamin A, IU |
IU |
13.600 |
|
Vitamin A, RE |
mcg_RE |
1.360 |
|
Vitamin E |
mg_ATE |
0.043 |
|
Lipids |
|
|
|
Fatty acids, total saturated |
g |
0.162 |
|
4:0 |
g |
0.000 |
|
6:0 |
g |
0.000 |
|
8:0 |
g |
0.000 |
|
10:0 |
g |
0.000 |
|
12:0 |
g |
0.000 |
|
14:0 |
g |
0.016 |
|
16:0 |
g |
0.131 |
|
18:0 |
g |
0.007 |
|
Fatty acids, total monounsaturated |
g |
0.190 |
|
16:1 undifferentiated |
g |
0.010 |
|
18:1 undifferentiated |
g |
0.180 |
|
20:1 |
g |
0.000 |
|
22:1 undifferentiated |
g |
0.000 |
|
Fatty acids, total polyunsaturated |
g |
0.075 |
|
18:2 undifferentiated |
g |
0.073 |
|
18:3 undifferentiated |
g |
0.001 |
|
18:4 |
g |
0.000 |
|
20:4 undifferentiated |
g |
0.000 |
|
20:5 n-3 |
g |
0.000 |
|
22:5 n-3 |
g |
0.000 |
|
22:6 n-3 |
g |
0.000 |
|
Cholesterol |
mg |
0.000 |
|
Phytosterols |
mg |
1.241 |
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