Mace


Mace -

Is the inner covering which envelopes the Nutmeg (see SPICES). It closely resembles a lacerated membrane, being blood-red and somewhat fleshy when fresh. It is prepared for the market by being carefully flattened out and dried for several days in the sun, much of it becoming red-yellowish during the process. It is used both in "blade" and ground form to spice soups, sauces, puddings, etc., its flavor closely resembling Nutmeg, but being, to many tastes, even more pleasing. It also furnishes a strong, yellow, volatile oil, and a red, buttery, fixed oil which, mixed with other substances, is known as Nutmeg Balsam.

The bulk of the supply comes from Banda (the best), Penang, Singapore, Celebes and, though only to a comparatively small extent, the West Indies. Care should be be taken to choose that with a deep orange color and clear, transparent, wax-like appearance. Dull looking parcels are not desirable.

"Macassar," "Papua," and "Bombay" Mace are fictitious titles sometimes given to a wild product, the mixing of which with cultivated Mace is rated as adulteration.

U. S. Standard Mace contains not less than 20% and not more than 30% of non-volatile ether extract; not more than 3% of total ash; not more than 5% of ash insoluble in hydrochloric acid and not more than 10% of crude fibre.

Mace should be always kept in air-tight glass bottles or tin boxes.


Arround Mace in The Grocer's Encyclopedia


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