Botanical Name: Myristica fragrans
Mace is a vibrant, aromatic spice derived from the outer covering of the nutmeg seed. It comes from the same plant as nutmeg but has its own distinct flavor and appearance. While nutmeg is the seed, mace is the bright red, lacy aril that encases it. When dried, mace takes on a golden-orange hue and is available in two forms: whole blades or ground powder.
The flavor profile of mace is often described as warm, slightly sweet, and more delicate than nutmeg, with subtle hints of pepper, citrus, and cinnamon. It adds a layer of complexity to both sweet and savory dishes, making it a versatile spice in various cuisines. Mace’s more refined taste compared to nutmeg makes it an excellent choice for dishes where you want the warmth of nutmeg without overpowering other flavors.
Mace is widely used in European, Indian, Middle Eastern, and Southeast Asian cuisines. In European cooking, it often finds its way into baked goods, sauces, and puddings. It complements sweet treats like cakes, cookies, and custards. In savory applications, it’s commonly used in sausages, soups, stews, and casseroles. Mace also pairs well with meats, vegetables, and seafood, adding a subtle warmth to complex flavors.
In Indian cuisine, mace is a key ingredient in garam masala, a spice blend that enhances the flavors of curries, lentils, and rice dishes. Its use extends to biryanis and meat dishes, where it adds depth and richness. Similarly, Middle Eastern cuisine uses mace in spice blends like baharat, while Indonesian and Malaysian cuisines incorporate it into rich, aromatic curries and rice dishes.