Mace

 Mace Nutmeg 1Mace and Nutmeg     Mace with nutmegNutmeg with Mace  

Mace NutmegNutmeg and Mace  

Mace picMace

A Tale of Two Spices: Nutmeg and Mace:

MACE= जावित्री (pr. {javitri} )(Noun)
Usage:Add some mace powder to add aroma to the dish.
Nutmeg = जायफल

  1. East Indian tree widely cultivated in the tropics for its aromatic seed; source of two spices: nutmeg and mace
  2. hard aromatic seed of the nutmeg tree used as spice when grated or ground

Did you know that nutmeg and mace are actually siblings? These two are from the same fruit of the nutmeg tree Myristica frangrans. The nutmeg is the oval-shaped pit, which is the fruit, and mace is the bright red webbing that surrounds the shell of the pit. The mace is removed, dried and then ground into a coarse powder that turns a reddish color. The nutmeg can either be dried and left whole and packaged for grating, or dried and grated fresh.

The taste between nutmeg and mace is slightly different with mace being more pungent and spicier, similar to the combination of cinnamon and pepper. And nutmeg can be described as less intense than its sibling with a sweetness similar to cinnamon but more piquant. Both spices actually include some of the same oils that flavor pepper and cloves. Even though they have similar uses in recipes they are both rarely used together. I find that nutmeg does have a sweeter more delicate flavor and fragrance than mace. But you decide which one you prefer?

 

Nutmeg it is often used in baking recipes for cakes, cookies, and in savory dishes such as soups and stews, sausages, meats, soups, fruits and preserves. And let’s not forget about the popular holiday beverage of eggnog which just wouldn’t taste the same without a sprinkle of nutmeg.

In terms of using nutmeg with other spices, it works well with allspice, cardamom, cinnamon, cloves, coriander, cranberries, cumin, ginger, pepper, sugar, thyme, and vanilla. You can use nutmeg in savory dishes like asparagus, beans, cabbage, eggs, fish, lamb, onion, carrots, pumpkin, potatoes, sausage, seafood chowders, veal, and yams, as well as coffee drinks.

Mace is primarily used in baking and has long been the dominant flavor in doughnuts. It is often used in cakes, cookies, and in savory dishes just like its sibling, nutmeg. Mace Combines well with allspice, cinnamon, cloves, cranberries, cumin, ginger, sugar, and vanilla and tastes great in eggs, pumpkin, yams, potatoes, sausage, veal, and stuffings.

Celebrate the taste of fall spices with nutmeg and mace and try experimenting with either one.

For best nutmeg flavor, purchase whole nutmegs and grate them by using the smallest grater holes just before adding them to your recipe. A whole nutmeg yields at least two to three teaspoons of grated spice, and the best flavor of the nutmeg oil will soon evaporate, so use it quickly.

Mace spice nutrition facts

Mace spice is dry, outer aril that firmly enveloping around the nutmeg kernel. Nutmeg and mace indeed are two separate spice products of same nutmeg fruit. However, mace characteristically has higher concentration of certain essential oils and features refined yet intense aroma than nutmeg. For the same reasons, it commands special place in the kitchen spice box!

Mace as well as the nutmeg seeds were thought to have originated in the tropical rain forest of Indonesian Maluku Islands, also known as the spice Islands. Binomially, nutmeg is an evergreen belonging to Myristicaceae family, and known scientifically as Myristica fragrans. There are several species of nutmeg grown all over the world other than Myristica species, such as M. argentea, M. malabarica (Indian), and M. fatua. They are rather similar to M. fragrans in appearence, however, have inferior flavor and aroma.

 

Botanically, the nutmeg fruit, in fact, is a drupe like apricot. Once completely ripen, it splits through its bottom (basal) end to reveal a single, centrally situated oval shaped hard seed (kernel) known commercial as “nutmeg.” Closely adhering to this nutmeg kernel is crimson-red, lacy or thread like arils known as mace spice. This mace aril is then carefully peeled off the kernel surface by either hand or using a knife, and allowed to dry under shade for 3-4 days. Dried mace arils, which now appear amber in color are processed and graded before dispatched for sale.

 

Processing of mace spice

  1. fragrans tree yields up to three times in a season. Once harvested from the tree, its outer pulp or husk is removed and discarded. Just underneath the tough husk is the golden-brown color aril, known as “mace,” enveloping firmly around the nutmeg kernel. Mace is gently peeled off from the kernel surface, flattened into strips, dried, and sold either as whole “mace blades” or finely ground into powder. The nutmeg kernels are then dried under sun for several days to weeks. At larger commercial set-ups, this process is done rather more rapidly over a hot drier machine until the whole nutmeg rattles inside the shell.

 

Health benefits of mace spice

  • Essentially employed as an aromatic agent, mace spice greatly enhances color, taste and flavor of foods. Nonetheless, it contains some of the anti-oxidant compounds essential oils, minerals, and vitamins.
  • Mace features quite different nutritional profile than nutmeg has. It is less in calories, however, has more concentrations of essential oils, vitamin A, vitamin C, carotenes, iron, calcium,
  • The spice contains fixed oil trimyristine, and many essential volatile oils, which gives a sweet aromatic flavor such as myristicin, elemicin, eugenol and safrole. These oils occur in higher concentration in mace than in nutmeg. The other less important volatile-oils are pinene, camphene, dipentene, cineole, linalool, sabinene, safrole, terpeniol.
  • The active principles in ace spice have many therapeutic applications in many traditional medicines as anti-fungal, anti-depressant, aphrodisiac, digestive, and carminative functions.
  • Mace has more vitamin-C content than nutmeg. 100 g mace spice has 21 mg against just 3 mg of nutmegs. Likewise, mace blades contain more riboflavin (vitamin B-2).
  • Mace arils are rather excellent sources of vitamin-A. 100 g of mace provides 800 IU vitamin A, nearly nine times more compared to that in nutmeg.
  • Mace arils contain more calcium, copper, iron and magnesium than nutmeg. 100 g of mace powder has 13.90 mg of iron when compared to just 3.04 mg of nutmeg. Manganese and copper are utilized by the human body as co-factors for the antioxidant enzyme, superoxide dismutase. Iron is essential for red blood cell production and as a co-factor for cytochrome oxidases enzymes.

Medicinal uses:

  • As in nutmeg, mace extraction has also been employed in Chinese and Indian traditional medicines for treatment of illnesses related to the nervous and digestive systems. The compounds in this spice such as myristicin and elemicin have been found to have soothing as well as stimulant properties on brain.
  • Nutmeg and mace-oil contains eugenol, which has been used in dentistry for toothache relief.
  • The oil is also used as a local massage to reduce muscular pain and rheumatic pain of joints.
  • Freshly prepared mace-decoction with honey has been employed to get relief from nausea, gastritis, and indigestion ailments.

See the table below for in depth analysis of nutrients:

Mace spice (Myristica fragrans), Ground,
Nutritional value per 100 g.
(Source: USDA National Nutrient data base)

Principle Nutrient Value Percentage of RDA
Energy 475 Kcal 24%
Carbohydrates 50.50 g 39%
Protein 6.71 g 12%
Total Fat 32.38 g 162%
Cholesterol 0 mg 0%
Dietary Fiber 20.2 g 54%
Vitamins
Folates 76 µg 19%
Niacin 1.350 mg 8%
Pyridoxine 0.160 mg 12%
Riboflavin 0.448 mg 34%
Thiamin 0.312 mg 26%
Vitamin-A 800 IU 27%
Vitamin C 21 mg 35%
Electrolytes
Sodium 80 mg 5%
Potassium 463 mg 10%
Minerals
Calcium 252 mg 25%
Copper 2.467 mg 274%
Iron 13.90 mg 174%
Magnesium 163 mg 41%
Manganese 1.500 mg 65%
Phosphorus 110 mg 30%
Zinc 2.15 mg 20%

Selection and storage

In the stores, one can buy whole mace, straight slivers known as mace blades, or ground powder packed inside air-sealed containers. Look for whole mace or its blades instead of powder since powdered mace shall lose its flavor rather quickly because of evaporation of essential oils. The other reason being, it oftentimes may be mixed with inferior quality mace species.

Once at home, store the whole mace spice and blades in an airtight container and place in cool, dark and dry place, where it can stay for several months. Ground mace, however, should be stored in well-sealed packs and used as quickly as possible.

Culinary uses

Both nutmeg as well as mace spice employed widely in cooking recipes. Although, mace and nutmegs can be used interchangeably, mace has a pleasant yet more intense flavor than nutmeg, and gives light saffron color to the dishes it added to. Mace blades should be fished out before serving. Instead, they may seep in hot water and the extraction may be directly added to the recipes.

Here are some serving tips:

  • Mace is particularly sought after in sweet dishes. It gives sweet, warm and pleasant flavor, especially to the bakery foods like pastries, donuts, cake, etc.
  • In the Indian subcontinent where it is popular as javitri, found in an array of sweet and savory recipes.
  • It also employed as one of the common ingredients in the spice mix, particularly in Indian garam masala powder, and Moroccan, rass-el-hanout.
  • Its freshly ground powder is added to meat stews, bean stews, sauces, and soups (sup kambing).

Safety profile

  • Consumption of nutmeg as well as mace spice in large doses may cause lack of concentration, sweating, palpitations, body pain and in severe case; hallucination and delirium.
  • In very small doses, it may be used safely in pregnancy and lactation.

(Medical disclaimer:  The information and reference guides on this website are intended solely for the general information for the reader. It is not to be used to diagnose health problems or for treatment purposes. It is not a substitute for medical care provided by a licensed and qualified health professional. Please consult your health care provider for any advice on medications.)
Ref. http://www.nutrition-and-you.com/mace-spice.html

 

Tomato Paneer

tomato paneer 3

Hi friends! Cottage cheeses chunks in tomato gravy with mild spices, tossed together in olive oil.

Preparation Time : 10 minutes

Cooking time : 25 minutes

Servings : 6

Cuisine: North Indian

Course: Main Course

Level Of Cooking: Easy

Ingredients :

  • 250 grams Paneer /cottage cheese
  • 8 medium size tomatoes, pureed
  • 1/2 cup Fresh cream
  • 1 tsp Cumin seeds
  • 1/4 tsp Asafoetida / heeng
  • 2 green chillies , made into paste
  • 1/2 tsp turmeric powder
  • 1/2 nutmeg / jayaphal, powdered
  • 1tsp Sugar
  • 1/2 tsp Garam masala
  • 8 green cardamoms , powdered
  • 1 tsp or /Salt to taste
  • 2 tbsp Olive oil

Method :

Step 1

Cut paneer/cottage cheese into small cubes fry the cubes in a non stick pan lightly. Cut tomatoes and puree in the blender, keep aside.

Step 2

In a non stick pan heat oil, add asafoetida fry till slightly pink, put cumin seeds when it starts crackling add turmeric powder, nutmeg powder, sugar, salt and mix well sauté for a minute.

Step 3

Add tomato puree, green chilli paste, and mix well bring it to a boil. Lower the heat and cook till the oil surfaces.

Step 4

Add cottage cheese pieces and fresh cream. Sprinkle cardamom powder, mix well. Let the mixture come to boil. Switch off the stove. Serve hot with any Indian bread of your choice.

Note: After adding cream do not cook for long period, over cooking alters the texture and taste of the dish. Nutmeg goes well with certain types of savory dishes like cheese dishes etc.

Paneer is a type of cheese. It is the Indian name for cottage cheese. Paneer, unlike other cheeses, has not been matured and it is rather bland. Cheese is nutritious food made mostly from the milk of cows but also other mammals, including sheep, goats, buffalo, reindeer, camels and yaks. The milk is curdled using some combination of rennet (or rennet substitutes) and acidification.Bacteria acidify the milk and play a role in defining the texture and flavour of most cheeses. There are hundreds of types of cheese.

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

Nutmeg

Nutmeg Image

NUTMEG= जायफल (pr. {jayaphal} )(Noun)

BOTANICAL CLASSIFICATION
Family : Myristicaceae
Genus : Myristica
Species : fragrans
COMMON NAMES:Nutmeg
EFFECTS CLASSIFICATION:Deliriant
DESCRIPTION
Myristica fragrans is a large evergreen tree that’s fruit contains a large central seed (the nutmeg). It is used as a spice .

East Indian tree widely cultivated in the tropics for its aromatic seed; source of two spices: nutmeg and mace.Hard aromatic seed of the nutmeg tree used as spice when grated or ground. The nutmeg is the inside part of a yellow fruit from the nutmeg tree, namely the kernel.[1] The ripened fruit splits open to reveal a hard, black nutmeg. This nutmeg is dried for culinary usage. Mace is the inner case of the nutmeg and looks like webbing. Mace has a more delicate taste than nutmeg.

“Myristica fragrans” is an evergreen tree indigenous to the Moluccas (or Spice Islands) of Indonesia. It is important as the main source of the spices nutmeg and mace. It is widely grown across the tropics including Guangdong and Yunnan in China, Taiwan, Indonesia, Malaysia, Grenada in the Caribbean, Kerala in India, Sri Lanka and South America.[ “Spice Islands” most commonly refers to the Maluku Islands and often also to the small volcanic Banda Islands, once the only source of mace and nutmeg.

Nutmeg is a hard, aromatic, almost spherical seed of a tropical tree. Nutmeg is kind off egg-shaped and about 20 to 30 mm (0.8 to 1.2 in) long and 15 to 18 mm (0.6 to 0.7 in) wide, and weighing between 5 and 10 g (0.2 and 0.4 oz) dried, while mace is the dried “lacy” reddish covering or aril of the seed. The first harvest of nutmeg trees takes place 7–9 years after planting, and the trees reach full production after twenty years.

Nutmeg is the only tropical fruit that is the source of two different spices. Several other commercial products are also produced from the trees, including essential oils, extracted oleoresins, and nutmeg butter.

Nutmeg is hard aromatic seed of the nutmeg tree, is used as a spice when grated or ground.

Nutmeg is a popular spice around the world. It is popular for its many health benefits. Since ancient times, nutmeg has been used as a remedy for various ailments or to improve health in general.

  • Do not mistake nutmeg for a nut – it is a kernel.
  • One whole nutmeg is the equivalent of 2 – 3 teaspoons of ground nutmeg.
  • To test a nutmeg, prick it with a pin. If it is good quality, the oil will instantly spread around the puncture.

Culinary uses:

Add nutmeg to savory dishes:

Nutmeg goes well with certain types of savory dishes.

  • Cheese dishes
  • Pumpkin – pumpkin soup and mashed pumpkin
  • Soups
  • Spinach
  • Ravioli
  • Cannelloni, especially the vegetarian version
  • Add pinch or two to cooked greens such as spinach, chard, kale, etc.
  • Stews, haggis and sausages
  • Middle Eastern curry dishes
  • Porridge
 Add nutmeg to sweet dishes:

Again, nutmeg goes well with certain types of sweet dishes:

  • Custard, including rhubarb and custard
  • Cake, especially spice cakes
  • Puddings
  • Vanilla pastries

Add nutmeg as a drink topper:

Nutmeg is ideal for:

  • Sprinkling over cappucino or latte froth
  • Sprinkling over milkshake froth
  • Sprinkling over chai froth
  • Adding to milk and soy smoothies
  • Adding to eggnog
  • Infusing spiced or mulled wine
  • In Dominican Republic ground nutmeg is often added to the black coffee when brewed in the coffee pot

Health benefits of Nutmeg:

Known as a popular spice around the world, nutmeg is also popular for its many health benefits. In fact, since ancient times, nutmeg has been used as a remedy for various ailments or to improve health in general. Here are some of the health benefits that nutmeg provides.

During ancient times, Roman and Greek civilizations used nutmeg as a type of brain tonic. This is because nutmeg can effectively stimulate your brain. As a result, it can help eliminate fatigue and stress. If you are suffering from anxiety or depression, nutmeg may also be a good remedy. Nutmeg can also improve your concentration so you can become more efficient and focused at work or at school.

Pain Relief

Nutmeg is also an effective sedative. In fact, nutmeg is a staple in ancient Chinese medicine. The Chinese used the spice to treat inflammation and abdominal pain. Use nutmeg if you are suffering from aching joints, muscle pain, arthritis, sores and other ailments. To relieve the pain, apply nutmeg oil to the affected areas.

Indigestion Relief

If you suffer from digestion-related problems like diarrhea, constipation, bloating, flatulence and so on, nutmeg can effectively offer you relief. Nutmeg oil relieves stomachaches by removing the excess gas from your intestines. Nutmeg can also boost your appetite.

Bad Breath Treatment

Because of its antibacterial properties, nutmeg can also effectively treat halitosis or bad breath. As you probably know, bad breath is usually caused by a build-up of bacteria in your mouth. Nutmeg can rid your mouth of these bacteria. This is the reason why nutmeg is a common ingredient in many brands of toothpastes. Nutmeg can also be used to treat gum problems and toothaches.

Liver and Kidney Detox

Detoxification is an important factor of good health. Diet, pollution, stress, tobacco, medication and other external substances can lead to the build-up of toxins in your organs. The liver and kidney are two of the organs where this toxic build-up usually develops. As a tonic, nutmeg can clean your liver and kidney and remove these toxins. If you are suffering from a liver disease then nutmeg can also be beneficial. Nutmeg is also effective in preventing and dissolving kidney stones. When your liver and kidney are successfully detoxified, they can perform their function better.

Skin Care

If skin care is one of your priorities then you might want to incorporate nutmeg into your regimen. Nutmeg can actually help you achieve smoother and healthier skin by helping you treat several skin problems. A scrub made from nutmeg powder and orange lentil powder can help you remove blackheads, a type of acne characterized by pores clogged with excess oil and dead skin cells. If you suffer from acne marks, nutmeg can also help make your scars less noticeable. What you need to do is mix some nutmeg powder with some honey to make a paste, which you will then apply to the acne marks.

Sleep Aid

If you have difficulty sleeping at night, drink a cup of milk with some nutmeg powder. “hot milk flavoured with nutmeg” will help you achieve relaxation and will induce sleep.

Ref. http://www.fitday.com/fitness-articles/nutrition/healthy-eating/7-health-benefits-nutmeg-provides.html

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.