Ground Mace

Ground mace – finely ground nutmeg flower for pastries and sauces

Ground mace, also called nutmeg flower, is the aromatic net that hugs the shell of the nutmeg. The orange-red colour is characteristic of mace of the best quality. In ground form ready to use immediately – ideal for baking doughs, sauces and fine sausages, where the aroma should be evenly distributed. Packed in our workshop in Klingenberg am Main.

How to use

Mace has the aromatic-warm taste of nutmeg, but is considerably milder. Mace refines potato dishes, fine soups as well as desserts, cakes and pastries. An exciting spice for the Christmas season. A classic in cooked sausages, liver sausages and fine cream sauces.

Goes well with

Related: nutmeg as whole nuts for fresh grating. Whole mace: whole mace. For fine pastries: Klingenberg gingerbread spice, vanilla sugar with tonka bean. For minced-meat sausages: Klasse Hackipulver.

Frequently Asked Questions

When ground, when whole?
Ground for baking doughs, sausages, sauces and everything where the aroma should be evenly distributed. Whole for soups to cook along or for fresh mortaring.

Which allergens may be contained?
Traces of mustard and celery possible. Please note the base label.

How long does it keep?
Ground mace loses aroma after 6–9 months. Store dry and dark.

How does mace differ from nutmeg powder?
Mace is milder, more elegant and finer. Nutmeg powder is stronger and more savoury. Both from the same fruit, but different plant parts.

At a glance

• Ground mace, the fine nutmeg flower
• A characteristic orange-red colour
• For mashed potato, soups, sauces and sausages
• Also for gingerbread and Christmas baking
• Note: traces of mustard and celery possible