About Ground Mace
Mace is the lesser known spice derived from the nutmeg fruit. While nutmeg is made from the inner seed, mace is made from the reddish covering (aril) of the nutmeg seed. The flavor of ground mace is similar to nutmeg — warm, aromatic, with hints of lemon — just a bit less potent.
Ground mace is considered a savory spice and is used in a wide variety of recipes — from stews, sauces, and vegetable dishes to cakes, cookies, pies, and doughnuts. It’s also a key ingredient in pickling and many mustard recipes. Mace is typically used in small quantities and should be added early in the cooking process to allow the flavor to fully develop.
The nutmeg tree is native to the Moluccas (or Spice Islands) of Indonesia. It is a large evergreen tree that can grow up to 60ft tall, producing fruits that are fleshy on the outside (like an apricot) with an aril-covered seed on the inside. The aril is a thin lacy covering that is scarlet red in color — this is the mace. Once it’s peeled from the nutmeg seed and dried the color changes from bright red to dull orange-red. Whole mace is called “blade mace”.