Whole Mace

Whole mace – the nutmeg flower for fine soups and pâté

Mace, also called nutmeg flower, is the aromatic net that hugs the shell of the nutmeg. It impresses with its special structure combined with a colour spectrum from orange to brown. In its whole state, mace can be cooked along excellently in soups and removed before serving – or crushed fresh in the mortar for maximum aroma development. Packed in our workshop in Klingenberg am Main.

How to use

Mace has the aromatic-warm taste of nutmeg, but is considerably milder and more elegant. Freshly mortared, mace refines potato dishes, fine soups as well as desserts, cakes and pastries. Also an exciting spice for the Christmas season. A classic in pâté, terrines and cream sauces.

Important: store cool, dry and dark. Whole mace blades keep their aroma far longer than ground mace – mortar them only just before use.

At a glance

• Whole mace (nutmeg flower) in the best quality
• A milder, more elegant variant of nutmeg
• For mashed potato, fine soups and sausages
• Also for desserts, cakes and pastries
• A popular spice for the Christmas season

Goes well with

For fresh grinding: Granite Mortar Gigant or nutmeg mill 2-in-1. Related: nutmeg as the stronger sister. Already ground: ground mace. For Christmas baking: Klingenberg gingerbread spice. For soups with cream: Mélange Blanc pepper.

Frequently Asked Questions

What exactly is mace?
Mace is the aromatic seed-coat net that hugs the nutmeg. When the fruit is opened, the typical orange-red to brown-red colouring shows – a mark of quality.

How does mace differ from nutmeg?
Same tree, different plant part. Mace is milder, finer and more elegant – ideal for light dishes and fine soups. Nutmeg is more intense, more savoury and more classic.

How do I use whole mace?
Either crush fresh in the mortar or cook it whole in soups and remove before serving – like a bay leaf.

How do I dose mace?
Sparingly: 1–2 whole mace blades per litre of soup or cream sauce. Freshly ground, ½ tsp per 4 portions of mashed potato.