Mace blades

Mace Blades

Description: Mace blades are the thin membranes that envelop the nutmeg seed, also known as "macis" or "mace" in English. Their texture is delicate and their aroma is warm, sweet, and slightly spicy, similar to nutmeg but softer and more floral. They are primarily used as a spice in cooking to add an exotic and aromatic flavor to soups, stews, sauces, and meat dishes.

Origin: Mace comes from the Myristica fragrans tree, native to the Banda Islands in Indonesia, also known as the Spice Islands. This condiment has been valued since antiquity and is a fundamental part of many culinary traditions in Southeast Asia, as well as in European and Latin American cuisine.

Properties: In addition to their use in cooking, mace blades have digestive and antiseptic properties. They contain antioxidants and essential oils that can stimulate the appetite and aid in digestion. However, they should be used in moderate amounts due to their aromatic potency.

Synonyms in Latin America: In most Spanish-speaking countries, they are known as hojas de macis, although in some places they are also simply called macis or flor de nuez moscada (nutmeg flower). It is important not to confuse them with the leaves of the nutmeg plant itself, as mace is the wrapping that surrounds the seed and not a traditional leaf.