Spice
Blade
Mace blades are the whole dried aril pieces—thin, brittle, orange-tan webs used for infusion rather than direct chewing. Drop a blade into milk for béchamel, pickling liquid, or poaching syrup, then remove. Flavour extracts cleanly without the dust of ground mace. Crush lightly if you need faster release. Buy whole blades when possible; they keep aroma longer than powder.
Track this ingredient
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 7.95 g
- Saturated Fat 2.34 g
- Trans Fat 0 g
- Monounsaturated Fat 2.19 g
- Polyunsaturated Fat 3.42 g
- Cholesterol 0 mg
- Sodium 40.7 mg
- Salt 0.1 g
- Total Carbohydrate 43 g
- Dietary Fibre 33.3 g
- Total Sugars 4.8 g
- Complex / starch 14.9 g
- Protein 10.4 g
- Water 32.7 g
- Energy 285 kcal
- Water 32.7 g
- Carbohydrates 43 g
- Protein 10.4 g
- Fat 7.95 g
- Saturated Fat 2.34 g
- Monounsaturated Fat 2.19 g
- Polyunsaturated Fat 3.42 g
- Omega-3 0.51 g
- Vitamins 129 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.12 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 2.26 mg
- Vitamin B5 — Pantothenic Acid 0.56 mg
- Vitamin B6 0.33 mg
- Vitamin B7 — Biotin 3.3 µg
- Vitamin B9 — Folate 43.7 µg
- Vitamin C 30 mg
- Vitamin E 2.14 mg
- Vitamin K 31.9 µg
- Minerals 350 mg
- Major Minerals 349 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.1 g
Vitamins
vitamin-c: 30 · vitamin-a: 15 · vitamin-b1-thiamine: 0.12 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 2.26 · vitamin-b5-pantothenic-acid: 0.56 · vitamin-b6: 0.33 · vitamin-b7-biotin: 3.3 · vitamin-b9-folate: 43.7 · vitamin-e: 2.14 · vitamin-k: 31.9 ·
Minerals
Leaf tissue is fibre- and water-forward with low energy density.
History
Whole mace blades were the preferred apothecary and kitchen form.
Blade mace remained a professional bakery and sauce spice.