Mace Herb Benefits

Nutmeg tree yields up to three times in a season. Once harvested from the tree, the outer coat or husk is removed and discarded.

Just underneath the tough husk is the golden-brown colour aril, known as “mace,” enveloping nutmeg kernel.

Mace is gently peeled off from the kernel surface, flattened into strips, dried, and sold either as whole or finely ground.

This prized spice is a good source of minerals like copper, potassium, calcium, manganese, iron, zinc and magnesium.

Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure.

Manganese and copper are used by the body as co-factors for the antioxidant enzyme, superoxide dismutase.

Nutmeg oil contains eugenol, which has been used in dentistry for toothache relief.

Whole kernels generally preferred over powdered form since they possess more essential oils and thus give rich flavour and freshness to recipes.

Mace is the dried reddish covering of the seed. Known for its several culinary and medicinal uses, mace is a prominent flavouring agent in cuisines of most countries.

Mace can be used in several forms, either as the dried lacy covering or in powdered form.

Its versatile flavour makes it an important ingredient in various dishes to enhance the taste and bring out the colour of the food.

White sauce, lasagna, stews, ragouts, sausages and pastries are just some delicacies that incorporate mace in their recipes. Mace is highly nutritious and extremely rich in protein and fiber.

Besides, there are plenty of health benefits that make mace a significant spice to be stored in the kitchen cabinet.

Mace is extremely rich in important B-complex vitamins, vitamin C, folic acid, riboflavin, niacin, vitamin A and many flavonoids anti-oxidants like beta carotene and cryptoxanthins.

These vitamins and nutrients are necessary for inducing optimum health.