Why is mace called mace

Whole dried mace is known as a blade; blades are preferable to ground mace since cooks can grind what they need as they need it, preserving the flavor. Ground mace is sometimes more readily available, depending on the region. Both should be stored in a cool dry place, and they should not be exposed to moisture.

Because the flavor is very delicate, blades and ground mace should be carefully stored and used quickly to maximize the flavor. Many recipes which recommend mace also call for the spice to be added at the end of the cooking process, if possible.

This practice is actually very common with a wide range of spices, since cooking changes the flavor profile and tends to make spices bitter. One possible downside is if the spray should get on you while you are cooking. Most pepper spray canisters fire a stream or spray of over 4 feet, so you are at risk of having some splash on you, which could cause you serious discomfort—particularly if the pepper spray got into your eyes or mucous membranes.

Cooking with the spray may also cause fumes to filter throughout your home and could cause discomfort to anyone exposed. Additionally, the propellants in the canister may be flammable, making it risky to spray while cooking. Similarly, using the spice mace as a self defense product will be entirely ineffective.

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At any time, you can update your settings through the "EU Privacy" link at the bottom of any page. You could certainly add mace along with the other spices.

Should I use mace in my homemade granola. I also use oil and maple syrup. I usually use three tsps. Nutmeg, cardamom, allspice, ginger, mace, nutmeg, cloves. This recipe came from Nabisco and I doctored it up.

I add nuts and chia seeds too. A lot of this was not in the original recipe. Thanks for any comments. Spice House whole mace makes a perfect compliment to pears. For variety, I add a crushed ariel of mace and cubed pear to my morning oatmeal.