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Mace

Information for Mace

Mace Mace is a spice that comes from the myristica family, such as the evergreen tree myristica fragans. It comes from the same source as nutmeg, and is actually the outer covering of the seed known as the aril.

Connected to the funiculus of the seed, it covers the nutmeg with a bright red lace-like matrix. When removed and broken into segments, these are known as blades. Due to the lesser amount of spice produced by mace, it is considered to be more valuable than nutmeg.

After being dried, it ranges from bright red to yellow orange. This carries a distinctive smell that is similar to, but stronger than nutmeg. Powdered mace loses its bright red color and is often yellow brown to orange.

In earlier times, mace was often used for medicinal purposes, as a preservative and a flavoring agent. Today, it is most commonly used to give food that slightly sweet, sharp and warm taste along with a sweet fragrance.

This spice is often used in the same way as nutmeg, but is stronger so it is requires lesser amounts. It goes well with preparations that use milk such as cream sauces, puddings and custards. Mace is also often used in the production of pastries and beverages.



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