Mace is the ever-loving sibling of Nutmeg, who covers her seed with a beautiful, slotted wrap. In appearance, mace is bright in red. To turn them into a spice, they are removed by hand and dried for a few days until they turn to amber. When prepared, mace is a compelling flavouring ingredient which can add a unique value for a wide range of dishes. Mace is also being used as a herb due to the healing properties it possesses.
In Sri Lanka, mace is very popular in local cuisine. People use them on dishes like basmati rice, meat curries etc., to give them a strong and pleasant aroma with an added taste.
As nutmeg trees can be grown all around the country, Sri Lanka is capable of producing enough mace for domestic use and export to international markets.
Ingredients and benefits of mace
Mace contains carbohydrates, dietary fibre, potassium, calcium, protein, iron, and vitamin A and C with a moderate amount of fat.
With those nutrients mace can bring health benefits as follows:
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