What is mace spice?

Mace is a spice derived from the dried, outer lacy covering of the nutmeg seed.

• Origin and Plant: Mace comes from the Myristica fragrans tree, native to the Banda Islands in Indonesia. This is the same tree that produces Nutmeg.

• Flavor Profile: Mace has a warm, fragrant, and slightly pungent flavor. It is often described as a combination of cinnamon and pepper, with a delicate sweetness. The flavour is similar to, but more refined than, nutmeg.

• Culinary Uses: Mace is used in a variety of dishes, including:

  • Baked goods (cakes, cookies, pies)
  • Savoury dishes (soups, sauces, stews, sausages)
  • Pickling and preserving
  • Beverages (eggnog, mulled wine)
  • Indian and Asian cuisine

• Forms: Mace is available in two forms:

  • Whole Mace Blades (or Arils): These are the dried, flattened pieces of the mace covering.
  • Ground Mace: A powdered form, which is more convenient for general use.

• Storage: Store mace in an airtight container in a cool, dark, and dry place to preserve its flavor and aroma.

• Substitutes: If mace is unavailable, Nutmeg or Allspice can be used as substitutes, though the flavour will not be identical.