Macis whole
Ab CHF 11.–
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
Macis – the elegant sister of nutmeg.
Finer, more layered and more refined in taste, Macis brings warmth, depth and a subtle sweetness to the kitchen. It lends vegetables, ragouts, desserts or mulled wine a subtle, aromatic elegance – while always staying harmonious and balanced.
· Category: Single spice, premium spices
· Taste: warm, savoury, finely sweet, lightly floral
· Use: potato dishes, soups, ragouts, desserts, chocolate
· Format: 17 g jar / 200 g pouch
My tip: Simply add a whole Macis blade to the tray with root vegetables or into the sauce – it lends a complex, rounded aroma. Also perfect for crèmes, risotto or wintry hot drinks.
Origin & Story
Macis, also known as mace, is the dried aril of the nutmeg fruit (Myristica fragrans). The nutmeg tree can grow up to 20 metres tall, yet only bears its first fruit after around eight years. These fruits, roughly the size of apricots, hold the nutmeg inside, wrapped in a bright red aril – which, once dried, is known as mace. As far back as the Middle Ages, people mistakenly believed it to be the tree's actual blossom, which is why the German name "Muskatblüte" (nutmeg blossom) has survived to this day.
My Macis comes from Sri Lanka, where the nutmeg trees ripen slowly under the tropical sun and the arils have been harvested and processed traditionally for generations.
Highlights
Macis has an aroma profile similar to nutmeg, yet comes across as finer, more elegant and more layered. Alongside warm nutmeg notes, the flavour recalls cinnamon, cloves, a hint of caramel and a subtle bitter note. In whole form, Macis unfolds its full aroma when cooked along, steeped or later ground. Macis pairs especially harmoniously with potato dishes, soups, brassicas or Weisswürste (white sausages), as well as desserts, chocolate or baked goods. In mulled wine and punch, too, Macis lends an exotic, festive note.
Quality
After harvest, my Macis is carefully separated by hand from the aril of the nutmeg fruit, gently sun-dried and sorted in small batches. Only intensely orange, undamaged pieces make it into the jar. All-natural, no additives, for a consistent and aromatic quality.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.
Tip from Tobias Funke
I like to use Macis with roasted root vegetables, such as carrots with honey. Just add a whole blade to the tray – it makes for a complex, fine aroma. It also works wonderfully in crème desserts, risotto or as an aromatic oil infusion.
Recommended use
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Potato dishes, soups and brassicas
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Weisswürste, ragouts and marinades
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Crèmes, compote, rice pudding, baked goods and chocolate
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Mulled wine, punch or spiced oils
Recipe idea
Oven-roasted carrots with Macis and honey
View recipe
Origin / Ingredients
Sri Lanka.
All ingredients are processed with craftsmanship at Manufaktur Funke.
Storage
Store in a dry place, away from light.
Ingredients
mace
Additional information
| Weight | 0.017 kg |
|---|
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