Cole & Mason Ground Mace
Eat our Ground Mace with a split pea and ham soup. Add ground mace into the mix for this classic winter soup, along with garlic, celery and bay leaves. The sweetness of the mace balances the meatiness of the ham hock.
Why not try pairing with pumpkin or butternut squash. For your main, make a pumpkin ravioli with hazelnut cream sauce. The citrus notes of the mace bring out the sweetness of the pumpkin. And for dessert, sprinkle mace onto peeled apples and butternut squash. Then add brown sugar, butter, flour and salt. Cook until the butternut squash is soft.
Along with nutmeg, mace comes from the apricot-like fruit tree 'Myristica fragrans' – mace is the red part surrounding the kernel. Like many plants that give us popular spices, the tree's native to the Banda Islands of Maluku, Indonesia, also known as the Spice Islands.
Once taken out of its husk, the mace-shrouded kernel is soaked in water. The mace is removed, pressed flat and dried for a few hours. The colour of mace depends on how it's stored: deep yellow if stored in the dark, or sunset-red if stored in the light.
Supplier: The Spice Company