Mace (nutmeg)

Origin & Special Features

Mace, also known as mace, is the bright orange seed coat that surrounds the nutmeg. After harvesting, it is gently dried to acquire its characteristic reddish-brown color. Originally from the Spice Islands of Indonesia, it is now also cultivated in Sri Lanka, India, and Grenada. Unlike nutmeg, mace is particularly prized in fine cuisine for its delicate aroma. It is considered the more refined of the two spices.

Taste & Aroma

Mace is characterized by a warm, gentle aroma with slightly sweet, spicy, and citrus notes. Its flavor is complex yet harmonious—less intense than nutmeg, but more elegant and delicate. This balance makes it a popular ingredient in dishes that require a subtle hint of spice.

Application

Mace is extremely versatile. Ground or dried whole, it enhances light sauces, soups, creams, potato and rice dishes, and stews. It pairs particularly well with veal, poultry, fish, and seafood. It is also used in sweet dishes, such as cakes, desserts, and compotes. Mace is also a component of traditional spice blends such as garam masala or French quatre-épices. Even a small amount is enough to aromatically round off a dish.

Health benefits

Like many spices, mace contains essential oils that have been valued in traditional medicine for centuries. It is used, among other things, to aid digestion, relieve flatulence, and stimulate the appetite. It is also said to have anti-inflammatory and mildly antiseptic properties. However, due to its concentrated active ingredients, mace should be used in moderation.

Ingredients

100% mace (nutmeg), no additives, no flavor enhancers, natural