Mace: Product Details, Positive, Negative, Ingredients or Materials
Product Details
Mace is a self-defense chemical spray invented by Alan Lee Litman in the 1960s. It is a brand name for an early type of aerosol self-defense spray and is unrelated to the spice mace).
Positive
Mace, the spice, is widely used in Indian, Asian, Caribbean, Moroccan, British, Dutch, and French cuisines. It is used in both sweet and savory dishes, such as curries, soups, pastries, cakes, casseroles, and stews. Mace has a mild and sweet flavor with a medley of citrus, cinnamon, and nutmeg-like taste. It pairs well with other spices like cloves, allspice, ginger, vanilla, saffron, cinnamon, cumin, coriander, caraway, and fennel.
Negative
When used in high doses, mace might reduce immune function and worsen immune function for people who already have a weakened immune system. It is important to use mace in moderation and consult a healthcare professional, especially if you have existing health conditions.
Ingredients or Materials
The original formulation of Chemical Mace, the self-defense spray, consisted of 1% chloroacetophenone (CN) in a solvent of 2-butanol, propylene glycol, cyclohexene, and dipropylene glycol methyl ether. However, the original chemical mace formula using only CN has since been discontinued. As for the spice mace, it is the waxy outer layer that surrounds the seed of the nutmeg tree, and it contains chemicals that might affect the central nervous system and kill bacteria and fungi).
In summary, mace is a self-defense chemical spray and a spice used in cooking. It has positive culinary uses but should be used in moderation due to potential negative effects on immune function. The self-defense spray contains specific chemical ingredients, while the spice mace is the waxy outer layer surrounding the nutmeg seed.
