{"product_id":"macis-ungemahlen","title":"Whole Mace","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhole mace – the nutmeg flower for fine soups and pâté\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMace, 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.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eMace 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store cool, dry and dark. Whole mace blades keep their aroma far longer than ground mace – mortar them only just before use.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eWhole mace (nutmeg flower) in the best quality\u003c\/li\u003e\n\u003cli\u003eA milder, more elegant variant of nutmeg\u003c\/li\u003e\n\u003cli\u003eFor mashed potato, fine soups and sausages\u003c\/li\u003e\n\u003cli\u003eAlso for desserts, cakes and pastries\u003c\/li\u003e\n\u003cli\u003eA popular spice for the Christmas season\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor fresh grinding: \u003ca href=\"\/en\/products\/granit-morser-gigant\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGranite Mortar Gigant\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/muskatmuhle-2-in-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003enutmeg mill 2-in-1\u003c\/strong\u003e\u003c\/a\u003e. Related: \u003ca href=\"\/en\/products\/muskatnuss-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003enutmeg\u003c\/strong\u003e\u003c\/a\u003e as the stronger sister. Already ground: \u003ca href=\"\/en\/products\/macis-gemahlen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eground mace\u003c\/strong\u003e\u003c\/a\u003e. For Christmas baking: \u003ca href=\"\/en\/products\/klingenberger-lebkuchengewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKlingenberg gingerbread spice\u003c\/strong\u003e\u003c\/a\u003e. For soups with cream: \u003ca href=\"\/en\/products\/melange-blanc-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Blanc\u003c\/strong\u003e\u003c\/a\u003e pepper.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat exactly is mace?\u003c\/strong\u003e\u003cbr\u003e\nMace 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow does mace differ from nutmeg?\u003c\/strong\u003e\u003cbr\u003e\nSame 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I use whole mace?\u003c\/strong\u003e\u003cbr\u003e\nEither crush fresh in the mortar or cook it whole in soups and remove before serving – like a bay leaf.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I dose mace?\u003c\/strong\u003e\u003cbr\u003e\nSparingly: 1–2 whole mace blades per litre of soup or cream sauce. Freshly ground, ½ tsp per 4 portions of mashed potato.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What exactly is mace?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"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.\"}},{\"@type\":\"Question\",\"name\":\"How does mace differ from nutmeg?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"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.\"}},{\"@type\":\"Question\",\"name\":\"How do I use whole mace?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Either crush fresh in the mortar or cook it whole in soups and remove before serving, like a bay leaf.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose mace?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Sparingly. One to two whole mace blades per litre of soup or cream sauce. Freshly ground, half a teaspoon per 4 portions of mashed potato.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564834754826,"sku":"30844","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/macis-ungemahlen-579574.jpg?v=1738084193","url":"https:\/\/altesgewuerzamt.de\/en\/products\/macis-ungemahlen","provider":"www.altesgewuerzamt.de","version":"1.0","type":"link"}