Origin and special features
“THE REFINED ELEGANCE OF MACE”.
Mace, also known as nutmeg blossom, is the bright orange seed covering of the nutmeg. After harvesting, it is gently dried, which gives it its characteristic reddish-brown color. Originally from the Indonesian Spice Islands, it is now also grown in Sri Lanka, India and Grenada. Its fine, balanced aroma makes it a sought-after ingredient in fine dining – as the elegant sister of nutmeg.
Taste and aroma
Gentle, warm and slightly sweet with citrusy and spicy nuances. Mace has a complex yet delicate aroma – less intense than nutmeg, but more harmonious and subtle. This refined mildness makes it ideal for dishes that call for elegance and depth without overpowering spice.
Application
Mace goes perfectly with light sauces, soups, potato and rice dishes, as well as fish, poultry or veal. In sweet dishes such as cakes, puddings or compote, it also adds a fine, aromatic note. It is an essential component of spice blends such as garam masala or quatre-épices – just a pinch is enough to elevate a dish.
Good to know
Mace and nutmeg come from the same fruit: the nutmeg is the seed, and mace is the red seed covering that surrounds it. Because mace tastes more delicate, it works wherever nutmeg would be too strong – for example in light sauces, mashed potatoes or baked goods. A pinch is usually enough.
Ingredients
100% mace (nutmeg blossom), no additives, in its natural state.
