Rare spice that is more often found ground than whole, alas! The taste of mace is much finer than that of nutmeg, which is why it is much more prized than it by gourmets.

Mace or bssibissa is the red husk that surrounds the nutmeg. It has a sweeter, more delicate flavor, with floral and woody notes. This is imported from Morocco and is used in French and world cuisine to flavor sauces, gratins, meats, fish or desserts.

Mace, also known as "Bssibissa" in Morocco, is a fragrant spice that comes from the husk of the fruit of a tropical tree native to Indonesia, cultivated since the Middle Ages for its therapeutic virtues and exotic flavors . Let's explore its various uses, its health benefits, its role in Moroccan cuisine and its diffusion in world cuisines.

Mace, a spice with subtle aromas

Mace, Myristica fragrans, is the red husk that surrounds the nutmeg. It has a finer and more delicate taste than nutmeg, with floral and peppery notes. Here's how to enjoy this spice:

Varied use

Mace is a spice that goes well with many ingredients. Its use in cooking is diverse:

Prefer it whole: Whole mace retains its aroma better than ground mace. Just grate or grind it when ready to use.

Essential infusion: This spice is ideal for preparing relaxing and digestive infusions.

Indian and international cuisine: It is an essential element in Indian cuisine and brings subtlety to other cuisines.

Baking and Pastry: Whole mace is often used to add fragrance and flavor to breads, brioches and pies.

Mace, when whole, is fragile to the touch, a bit like candle shavings! You can therefore crush it very easily between your fingers so that it mixes better in your dishes. On the other hand, in liquids (sauces, cocktails, alcohols like hypocras), it is preferable to leave it whole or in large pieces to macerate. It's so beautiful...and there's no filtering!

The benefits of mace

In addition to its refined taste, mace has health benefits:

Nutritional intake: It is rich in essential nutrients, particularly iron and magnesium.

Digestive support: It can contribute to digestive health thanks to its carminative and antispasmodic properties.

Immune protection: Mace can help strengthen the immune system through its antioxidant, antibacterial and antifungal effects. It can fight infections and inflammations.

Tips for using whole mace

To take full advantage of whole mace in cooking, here are some tips:

Refined flavor: Whole mace provides a milder flavor than nutmeg, but more complex and more floral. Be sure to use it in moderation so as not to mask the other flavors.

Optimal storage: Store the whole mace in an airtight container or in our bags provided for this purpose, protected from light and humidity. It will thus keep its scent longer.

Sweet or savory dishes: Use it to season savory or sweet dishes, such as gratins, sauces, compotes or jams.

The heritage of mace in Morocco

In Morocco, bssibissa is appreciated for its ability to enhance many spices. Discover its use in Moroccan gastronomy:

Various dishes

Mace brings a touch of sweetness, fragrance and color to these traditional recipes such as tagines, couscous, pastillas and desserts made with honey and almonds.

Spice blend

Mace is commonly used to prepare spice blends, such as ras el hanout, and it combines perfectly with cumin, paprika or even chili pepper, giving them more depth and complexity.

Moroccan markets

Moroccan markets offer quality mace, in the form of strips or powder. It is often sold in bulk or in sachets.

Did you know ?

Mace originates from the Moluccas Islands, Indonesia, where it has been cultivated for centuries. It was introduced to Morocco by Arab merchants, who considered it a valuable spice. It is also called "basbasa" in Arabic.

Its use around the world

Mace, also called nutmeg flower, has a touch of bitterness that enhances dishes. Here are some examples of the use of mace in world cuisines:

In India, mace is used to flavor curries, biryanis, kormas, masalas and milk-based desserts, such as kheer or kulfi.

In Sweden, it is used to prepare gingerbread, glögg (mulled wine with spices), gravlax (marinated salmon), and köttbullar (meatballs)

In France, it is used to flavor béchamel sauce, foie gras, terrines, pâtés, quiches and tarts.

In Indonesia, it is used to flavor rendang (spicy beef stew), soto (chicken soup), nasi goreng (fried rice), and gado-gado (vegetable and tofu salad).

In Egypt, this spice is used to season koshari (dish of rice, lentils, pasta and tomato sauce), foul (mashed beans), hawawshi (bread stuffed with meat) and basboussa (bean cake). semolina in syrup).

Bssibissa: Thin aromatic and succulent strips

Mace is a precious ingredient, with aromas reminiscent of cinnamon, pepper or even lemon, which enhances and enhances many dishes. It is increasingly used in Moroccan and world cuisine despite its rarity and high cost.

Add flavor to your recipes with our mace strips.