Fox’s Spices Mace Blades 200g

Mace Blades

Fox’s Spices Mace Blades 200g offer a warm, aromatic spice from the delicate outer covering of the nutmeg seed. The blades are thin, dried strands with a slightly brittle texture that release a gentle fragrance when heated or moistened. In flavour, mace is similar to nutmeg but a little lighter, with soft notes of sweetness and spice that work just as well in savoury sauces as they do in baking. Whole mace blades are ideal when you want slow, steady flavour that infuses into milk, cream, stock or gravy. You can also grind the blades to make your own freshly ground mace, giving you a more vibrant taste than pre ground jars. This makes the spice a useful choice for everything from creamy sauces and potato dishes to fruit puddings and spiced cakes.

Key Features:

• Generous 200g pack of whole mace blades that is well suited to regular use in the kitchen.
• Whole spice format that allows you to infuse or grind as needed for fresher, more flexible flavour.
• Gentle but distinctive taste that works in both savoury dishes and sweet bakes.
• Useful addition for classic spice blends, such as homemade curry powders and baking mixes, when you want more control over the final result.

Recipe Inspiration:

• Simmer a couple of mace blades in milk or cream for a few minutes, then remove them before using the liquid to make a smooth cheese sauce or white sauce for vegetables or pasta.
• Toast a few blades lightly in a dry pan, then grind them with other spices to make your own curry powder or garam masala for slow cooked stews and curries.
• Add a piece of mace to custard, rice pudding or spiced sponge batter to bring a gentle warmth that pairs well with vanilla and citrus.
• Place a blade or two into the pan when poaching apples, pears or plums so the fruit takes on a subtle aromatic note that works nicely with sugar and a squeeze of lemon.

Is mace the same as nutmeg?

Mace and nutmeg come from the same fruit on the nutmeg tree but they are not the same spice. Nutmeg is the inner seed while mace is the lacy outer covering known as the aril. The two have related flavours, though mace is often described as a little more delicate and aromatic.

Can I use mace instead of nutmeg in recipes?

You can usually use mace in place of nutmeg and many people do this when they prefer a slightly softer flavour. Mace gives a similar warm aroma but tends to be a touch milder, so you may want to start with a slightly smaller amount and adjust to taste as you cook or bake.

How do you use whole mace blades in cooking?

Whole mace blades are easy to use. You can add them directly to soups, sauces, rice dishes or stews and let them simmer so the flavour slowly infuses, then remove them before serving in the same way you would remove a bay leaf. For baking or spice blends, you can grind the blades in a spice grinder or with a pestle and mortar to make freshly ground mace.

Ingredients:

100% Mace.

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.