Siau Mace in Leaf – Whole & Hand-Separated (Originating from the Celebes) 500g
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Usually ready in 24 hours
Végan
Savoureux
Naturelle
Végétalienne
Product Description
Siau Leaf Mace – Whole
Hand-separated, dried for 5 days in the sun.
Originating from the Celebes in Indonesia, this exceptional mace comes from the reddish envelopes of the nutmeg, carefully harvested by hand. Dried under the tropical sun, it develops a warm, subtle, and refined aroma, even more delicate than nutmeg itself.
A Culinary Treasure with Delicate Notes
The mace from Sulawesi offers a unique aromatic palette, blending slightly floral and peppery notes with a spicy sweetness. More delicate than nutmeg, it is prized for its finesse and its ability to enhance dishes with elegance.
Usage Tips
Mace is a versatile spice that integrates well into both savory dishes and sweet preparations:
Savory Recipes
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Sublimes sauces made with butter and milk (béchamel, lemon sauce).
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Enhances egg-based dishes like omelets and soufflés.
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Adds an elegant touch to potato purées and gratins, as well as to vegetables like cauliflower and cream spinach.
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Perfect for seasoning meatballs and stews.
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Pairs wonderfully with seafood: it enriches broths for oysters, flavors a lobster nage, or a tomato chutney.
Sweet Recipes
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Ideal for elevating honey-based desserts, red fruit compotes, or poached pears.
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Enhances gingerbread and apple pies.
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Pairs divinely with vanilla and lemon for a refined touch.
Ease of Use and Storage
Mace can be used whole, infused, or ground for a finer incorporation. To reduce it to powder, a coffee grinder or a small blender is recommended. It can be stored for several years in a dry place away from light, while retaining its aromatic intensity.
Heritage and Tradition
Harvested for centuries in Indonesia, the historical cradle of nutmeg and mace, this spice was once coveted by colonial powers. Today, the mace from Sulawesi perpetuates this tradition, offering chefs and cooking enthusiasts a rare and refined spice, a testament to ancestral know-how.