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Mace is the lacy crimson mesh that surrounds nutmeg seeds. It has a toasty, somewhat sweet flavor comparable to nutmeg, but more delicate and mild. Mace is usually used in savory recipes such as stews, soups, and sauces, but it may also be relished sweetly in baked pastries and puddings.
Add a rich red-orange color and a subtle sweet woodsy taste to recipes. Mace and nutmeg are both extensively used across the world and have several culinary applications as both garnishes and spices.
Botanical Name: Myristica fragrans.
Southeast Asia (Indonesia and Grenada). Mace is the nutmeg seed’s aril, or lace-like coating.
Flavor Profile: Warm, sweet, somewhat peppery, with nutmeg and citrus notes.
Culinary applications include European baked products (e.g. cakes, puddings) and Middle Eastern savory foods (e.g. stews, rice). The flavor is similar to nutmeg, but more delicate and lemony.
