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 too heavy, mace adds a lighter touch. 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
Uses: vegetable dishes • soups & stews • sauces • homemade sausage • pickling spice • fruit desserts • cakes • cocktails • cook with rice
Replaces: nutmeg • allspice • pumpkin pie spice
WHERE TO FIND
Store: Mace blades are much more expensive and less common to find than nutmeg but can be purchased at specialty spice shops. I got mine at Penzeys Spices.
HOW TO STORE
Store whole mace in an airtight container and keep in a cool, dark place for several months. Ground mace will lose its flavor faster, so try to buy in small quantities if possible.
TASTE & TEXTURE
- mild nutmeg flavor
- delicate; gentle
- smells like a combo of coriander and citrus
- The oil from mace is used in traditional Chinese and Indian medicine for treatment of illnesses related to the nervous and digestive systems.
- Mace oil contains eugenol, which is used in dentistry for toothache relief as well as physical therapy to reduce muscular and joint pain.