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Mace
is the aril, or covering, of the nutmeg seed. The nutmeg tree
is an evergreen, growing to 12 metres (40 feet). It has fragrant
leaves and tufts of small yellow flowers. The tree is native
to the Molucca Islands of Indonesia (the Spice Islands), so
forget about trying to cultivate one in your back yard.
The word mace is from the Old French maci, which in
turn is derived from the Latin macir, meaning "suitable
for an ointment." Medicinally, mace is a carminative
(that means it makes you burp and ....), stimulant and tonic
and aids digestion. Some people take mace as a toddy for insomnia,
but it is now acknowledged that prolonged use can actually
cause addiction. Mace has an even higher concentration of
myristicin, one of its volatile oils, than nutmeg and large
doses of this can cause hallucination and epileptoid fits,
although it would almost impossible to consume toxic levels
in a culinary application.
Ointments, called nutmeg butter, made from the fixed oil (containing
myristine and butyrin), are used topically for rheumatic complaints.
They have a counterirritant effect, stimulating blood flow
to the area.
Mace is good sprinkled on broccoli, brussel sprouts and cabbage.
It enhances the flavor of fish and shellfish, especially shrimp.
If necessary, nutmeg may be substituted for mace, but the
latter has a much more refined flavor. It is also more expensive.
File this pumpkin soup recipe for next Halloween. It can be
cooked in the pumpkin or a pan:
Spiced Pumpkin Soup
· 1 small pumpkin
· 2 medium onions, chopped
· Sea salt to taste
· 1 Tbsp. long grain white rice
· ½ tsp. ground mace
· ½ tsp. ground cinnamon
· ¼ tsp. ground cumin
· 3 cups vegetable stock
· 1oz. salted dried shrimp (optional)
· 2 tsp. lemon juice (optional).
Cut
a lid from the top of the pumpkin and reserve. Discard the
seeds and stringy tissue, then scoop out most of the pumpkin
flesh, leaving a fairly thick coating around the sides and
bottom. Chop the flesh. Rub the inside of the pumpkin with
a little salt and place it in a snug-fitting oven- proof dish.
Put the pumpkin flesh, onions, rice and spices in the pumpkin
cavity. Fill the cavity to three-quarters with boiling chicken
stock and close it with its own lid. Cook at 325F for 2 hours.
If using dried shrimp, soak them in a little water to soften
for 5-10 minutes. Then pound them to a paste with the water
and lemon juice. Stir the paste into the soup for the last
20 minutes of cooking time. To serve, lift the pumpkin into
a warmed serving bowl.
Mace is also great in desserts and cakes. Try this:
Mace Lemon Soufflé Pie
· 4 eggs, separated
· ¾ cup of brown sugar
· ½ tsp. ground mace
· ¼ cup of fresh squeezed lemon juice
· 1 tsp. lemon zest
· 1 tsp. vanilla extract
· Dash of salt
· One baked 9" pie shell.
Preheat the oven to 325 degrees. In a double boiler mix the
egg yolks, 1/4 cup of the sugar, the mace and the lemon juice.
Cook, stirring over hot (not boiling!) water until the mixture
has thickened. Remove from the heat. Mix in the lemon zest
and vanilla. Add the salt to the egg whites and beat until
stiff. Gradually add the remaining sugar. Then fold into the
hot lemon mixture. Fill the prepared pie shell with the mixture
and bake until golden brown, about 30 minutes. Cool before
serving.
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