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and Nutmeg in Cooking
flavour of mace is similar to nutmeg, however it’s lighter and a little more delicate. Blades of mace are used
for soups and sauces, and are often found in wine mulling mixtures. Powdered mace
is a good addition in very small quantities to various sweet and savoury dishes
such as pound cake, Swedish
meatballs, stuffings, sweet potato pie, and it may surprise you to know that
most American hot-dogs contain ground mace.
Ground or Blade mace in an air
tight container as it quickly loses its flavour. If using blade mace, there is
no need to grate it: just crush between your fingers and sprinkle it in.
Nutmeg has a more robust flavour
and is also used in a variety of sweet and savoury recipes such as confections,
puddings, meats, sausages, sauces, vegetables, and such beverages as eggnog. In
England, it is an intrinsic addition to dairy desserts such as baked egg
Whilst Ground Nutmeg is widely available and very convenient, it
does lose its aromatic properties more quickly than “fresh” nutmeg. It is
therefore preferable to obtain whole nutmegs and grate small amounts, using the
smallest holes on the grater, as and when required, storing the remainder in an
air tight container.
can substitute each of them for
each other in any recipe so don’t worry too much if a recipe calls for Mace
but you only have Nutmeg. Bear in mind however, that you will probably need a
little less nutmeg than mace.