mace.

Mace possesses anti-inflammatory properties due to compounds like myristicin and eugenol. It's rich in antioxidants that help combat oxidative stress and has been traditionally used as a digestive aid to alleviate bloating and indigestion. It also contains essential minerals like manganese, copper, and magnesium.

Per 100g, mace is quite calorie-dense, providing approximately 475 calories. It contains about 6.71g of protein, 50.5g of carbohydrates, and 32.4g of fat. However, mace is typically used in very small quantities, so its contribution to daily nutritional intake is minimal.

Yes, mace is naturally vegan as it is a plant-derived spice, the aril of the nutmeg seed. It is also naturally gluten-free, making it suitable for individuals following vegan or gluten-free diets.

While mace contains 50.5g of carbs per 100g, it is used in such small amounts (typically less than a teaspoon per dish) that its carbohydrate contribution to a meal is negligible. Therefore, mace can be considered keto-friendly when used sparingly as a flavoring spice.

Mace has a delicate, warm, and slightly sweeter flavor than nutmeg, with hints of pepper, pine, and citrus. It's often described as a more refined and subtle version of nutmeg, making it versatile for both sweet and savory dishes.

Mace is used to flavor a variety of dishes, including baked goods like cakes and custards, and savory items such as stews, soups, sauces, and curries. It's also a common ingredient in spice blends for sausages, pates, and pickling, and pairs well with cheese, potatoes, and root vegetables.

Mace and nutmeg both come from the same fruit of the nutmeg tree. Mace is the lacy, reddish aril that covers the nutmeg seed, while nutmeg is the seed itself. Mace has a more delicate, subtle, and slightly sweeter flavor profile compared to nutmeg's stronger, earthier, and more pungent taste.

Mace, whether whole or ground, should be stored in an airtight container in a cool, dark place away from direct sunlight and heat. This helps preserve its volatile oils and aromatic compounds, maintaining its flavor and potency.

While mace doesn't truly 'expire' in a way that makes it unsafe, its potency and flavor will diminish over time. Whole mace blades can last for 2-3 years, while ground mace typically retains its peak flavor for about 6-12 months. It's best to replace it when its aroma becomes faint.

No, mace should be consumed in moderation. Like its counterpart nutmeg, mace contains compounds like myristicin which, in very large doses (several tablespoons), can have psychoactive effects and be toxic, causing symptoms like nausea, dizziness, and hallucinations. It is safe when used as a spice in typical culinary amounts.