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
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
Chocolate Orange Spice Fondue (via BBC Food)
Mace Cake (via Food)
Peach and Raspberry Crisp (via Serious Eats)
What do you know about Blade Mace?