Mace

Mace is the spice made from the reddish seed covering (aril) of the nutmeg seed. Its flavour is similar to nutmeg but more delicate; it is used to flavour baked goods, meat, fish, vegetables and in preserving and pickling.

The nutmeg tree is a native of the Banda Islands, a cluster of small volcanic islands historically known as the Spice Islands and now part of the province of Molucca in Indonesia. Nutmeg isn't really a nut, but the kernel of an apricot-like fruit. The closely related mace is an arillus, a thin leathery tissue between the stone and the pulp. Mace and nutmeg have different tastes but similar uses in herbalism. Parts Used The aril (not the "nut"), ground to a fine powder. Buy mace from a reputable source that guarantees that the powder is not made from previously BWP (broken-wormy-punky) nuts. It's also better not to use an irradiated product. Irradiating mace or nutmeg breaks down the fatty acids that contain the essential oils that give nutmeg its aroma and flavor. Avoid irradiated mace for best quality. Typical Preparations Teas, tinctures, and liberally added to both food dishes and some beverages..

When you think of 'mace', you may picture a small can of liquid commonly used for self-defense.

Have a recipe that calls for mace? Use one of these substitutes, and avoid adding another spice to your cupboard.

Get an explanation of mace, a nutmeg-derived spice. Learn how to use it in mace recipes and how to store, exchange and use its' unique flavor.

An aromatic golden brown spice obtained from the dried aril (net-like sheath) which covers the Nutmeg seed, Myristica fragrans Houtt. Mace is yellowish-tan to reddish-tan in color, made up of flat, hornlike, shiny branched pieces with a fragrant, nutmeglike aromatic odor and warm taste. Mace and nutmeg are from the same tree, a large evergreen tree native to the Moluccas Islands and the East Indian Archipelago.

Mace and nutmeg come from different parts of the fruit from nutmeg trees. The inner seed is made into nutmeg while the lacy covering or aril is made into mace.

Not many know that Mace is a perfect spice for any vegetable dishes. What are other ways to use this warm and rich flavour of Mace?

Mace spice beneficial for digestive health, encourage appetite, treatment and prevention from cancer, alleviates anxiety and depression.

Pleasantly aromatic, mace spice is actually an aril enveloping around the nutmeg kernel. The spice gives light yellow to bright orange color to the recipes. Read on.

Mace is a spice produced from the dried and ground leathery covering that adheres to the seed of Myristica fragrans, otherwise known as common nutmeg. As spices, ground nutmeg and ground mace share similar flavor profiles, although the latter is milder and not as sweet.

WebMD

In the old days Mace was a very powerful love herb. Women mixed a pinch of the Mace herb with vinegar and used it as a love douche. Once she took the man to bed he was in her control

Mace compliments red vegetables, spinach and seafood. (SML PKT)

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