Mace Oil
Mace oil..... The Myristica fragans tree is an evergreen tree native to the Banda Islands in the Moluccas of Indonesia (also referred to as the Spice Islands). Two spices are derived from the nutmeg tree: nutmeg and mace. Mace is the dried "lacy" reddish covering (arial) of the seed. The profiles of these two spices are incredibly close, both chemically and botanically. It has been postulated that the myristicum in mace might counter the potentially carcinogenic effects of safrole. These two spices have a similar taste. Nutmeg is the sweeter of the two, while mace is more delicate in flavor. Because of its bright golden orange color, mace is preferred in light dishes. Photographic Print Common Method Of Extraction - Steam distillation Parts Used - Husk or Arial Aroma - spicy and warm Largest Producing Countries - Sri Lanka, Indonesia, West Indies
Mace (red) in a Nutmeg Seed
Traditional Use - Mace oil is used as a flavoring agent for baked goods, digestion, kidney problems. Properties - Analgesic, antioxidant, antiseptic, antispasmodic, carminative Benefits - Flatulence, nausea, diarrhea, dysentery, increase in circulation Blends Well With - Oakmoss, Bay Leaf, Peru Balsam, Orange, Clary Sage, Rosemary, Lime, Mandarin Safety Data - Large doses or prolonged exposure to
mace oil
may cause nausea, so its internal use is not recommended. Avoid use of this oil while pregnant.
Photographic Print
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