So the shell of one of the most famous spice is also rich in important health properties, the benefits and as we shall see if they can do different uses.
Mace: general characteristics
The Myristica fragrans, Miristicacee of the family, is an evergreen native of Indonesia (Molluche Islands).
The tree can grow up to 20 meters high, it has a dark gray bark on, the leaves are dark green oval, while the flowers are of a yellowish hue. The flower "mace" in fact gives rise to the fruit, a fleshy almond, initially red and with aging becomes orange-colored, has a sweet aroma, intense and warm while the flavor is delicate.
The young tree is not bearing fruit, must have pleasant fifteen years; whole fruits most three times a year. The plant grows well in tropical climates and reproduces by seed or cuttings, the latter is preferable since it is possible to control the spread of the female plants, which produce nuts, alternating with those of men.
How to eat the fruit? Once dried, they are discarded skin and flesh while you retain the (mace) and the seed (nutmeg).
Mace: history and curiosity
Were the Dutch to discover the Myristica fragrans and its fruits and seeds, and for many years they gave the monopoly by closely monitoring the market, that it was for this reason in the West tensions. Spread like spice mace has also found a place in folk medicine and was used for nausea problems, digestive and respiratory problems, as well as lumbago. Later it was also used for the production of perfumes. In the culinary field they are found traces from the reign of Charles V, and it is estimated that in the '700 was one of the most sought after spice in the world.
As for the curative, the Chinese properties already in the sixth century used the mace for its digestive properties, while the Europeans used it in the kitchen. It was take it use behind with a small grater to flavor foods, just as you did with the nutmeg.
A curious legend has it that in the sixteenth century, a Dutch merchant to win the competition with the business of nutmeg, made destroy the trees not knowing that he was destroying his source of income, because the mace comes from the same plant.
Mace: properties and health benefits
The mace is therefore not only a fragrant spice that flavor to dishes, but is also rich in benefits for the body.
Here's what it contains:
- mineral salts (sodium, calcium, iron, potassium, phosphorus, magnesium, zinc, copper, manganese, selenium);
- vitamins (A, B1, B2, B6, B6, E C and J);
- Essential oils (safrole, Myristicin, alpha-pinene, and elemicin sabinene);
- nitrogenous substances;
- active substances not containing nitrogen;
- fibers;
- thiamine;
- niacin;
- riboflavin;
- beta-carotene and cryptoxanthin;
- fatty acids (omega 3 and omega 6).
And these are the properties of mace:
- antioxidant, since it contains a lot of beta-carotene which is very useful for keeping the body that over time is attacked and damaged by free radicals young and healthy;
- digestive, his eupeptic this feature has always been known as a folk remedy;
- analgesic, is particularly indicated for muscle and abdominal pain;
- re balancing, it is useful against fatigue and excessive stress;
- relaxing, good for anxiety and depression;
- antidiarrheal and intestinal rebalancing, also protects against infection;
- anti-rheumatic and anti-inflammatory, its properties of being a cure for rheumatism has been known since ancient times;
- expectorant, very useful in case of cough;
- cleansing, liver ally helps to remove the toxins accumulated in the body;
- stimulating, seems to help improve brain function in particular facilitates concentration;
- useful for the treatment of nervous system diseases;
- excellent remedy to soothe toothaches, thanks to eugenol;
- carminative, it reduces the formation of intestinal gas so it is a good remedy against the swollen belly and flatulence;
- tonic, interesting tonic for the heart;
- protect eyesight;
- antifungal;
- aphrodisiac.
The mace can be used just like nutmeg, then meat, fish, shellfish, eggs, cheese, soups, purees, cakes, cheeses, desserts, sauces and rice dishes or for the preparation of curry.
With Mace also make excellent spirits and as we shall see in the recipes were derived from herbal teas that are excellent natural remedies.
Recipe herbal tea of mace:
1 teaspoon dried mace and chopped;
hot water.
Leave to infuse the mace ten minutes, covered, then strain and drink.
This herbal tea made from mace is useful for:
- maintain eye health;
- preventing rheumatic and respiratory inflammation;
- calm the cough and expectorate;
- digest well;
- relax and calm anxiety.
Recipe syrup mace with liquor:
- 50 fresh walnuts without husk;
- 1 g of cinnamon;
- 1 grams of cloves;
- 2 liters of spirits;
- 1 g of mace;
- sugar (max 1 kg);
- water.
Place everything to steep dipping them in a bottle for a month, in the dark, stirring often. Spent the month you add a syrup made from sugar and water (quantity to taste). Is mixed, let stand 15 days and filtered. Great for coughs and as a digestive.
Herbal tea angelica, cinnamon and mace:
- water;
- 1 cinnamon stick;
- 2 tablespoons of angelica flowers;
- 1 teaspoon mace.
Boil for five minutes, let stand covered 5 more, strain and drink after having sweetened with honey. Great against the flu, colds and abdominal cramps.
Mace: contraindications and side effects
Do not take mace during pregnancy and lactation.
Do not abuse of this spice, it can cause:
- vomiting;
- nausea;
- tachycardia;
- sweating;
- hallucinations.
WARNING: the mace can disturb the metabolism of hepatic drugs and Precise reduce the effectiveness of phenobarbital. Consult your doctor before taking any natural remedy.
