Blade Mace





About: A common ingredient in Northern European and Indian cooking, mace is a webbing that surrounds nutmeg. It’s peeled away from the pit and dried, fading from bright red to orangey-brown. Where nutmeg is rather potent, mace is a touch lighter. Although both can be used interchangeably, mace has a more intense aroma and adds orange-yellow color to dishes.

Country of Origin: Indonesia

Plant of Origin: Myristica fragrans



Nutrients: vitamin A • vitamin C • carotenes • iron • calcium

Benefits: soothes digestive issues • treats inflammation • good source of antioxidants

Substitutes: nutmeg • allspice • pumpkin pie spice



Store: Mace blades are much more expensive and less common to find than nutmeg, but can be purchased at specialty spice shops like Kalustyans. I got mine at Penzey’s Spices.

Online: Amazon • The Spice House

Other Products: ground mace



Grind: add whole blades to soups, stews, or sauces and remove before serving. Grind blades in a spice mill or coffee grinder.

Storage: Store whole blades in an airtight container and keep in a cool, dark place for several months. Note that ground mace will lose its flavor faster, so try to buy in small quantities if possible.



Taste & Texture: mild nutmeg flavor • floral • similar to coriander and citrus

Suggested Uses: vegetable dishes • soups & stews • sauces • homemade sausage • pickling spice • fruit desserts • cakes • cocktails • cook with rice • add to spice blends


Mace Ice Cream

Chocolate Orange Spice Fondue (via BBC Food)

Mace Cake (via Food)

Peach and Raspberry Crisp (via Serious Eats






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