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MACE
The nutmeg tree, Myristica fragrans, is special in that it produces two
separate spices, nutmeg and Mace.
Mace is the ground outer covering
(aril) of the nutmeg seed. A piece of ungrounded Mace is called a blade.
Traditional Ethnic Uses
Mace is most popular in European foods where it is used in both savoury
and sweet dishes. It is the dominant flavour in doughnuts.
Taste and
Aroma
Mace has a flavour and aroma similar to nutmeg, with slightly more
pungency.
A Few Ideas
One teaspoon ground Mace can be substituted for 1 tablespoon Mace
blades. Mace lends a warm, fragrant, old world spiciness to many baked
goods and sweets.
You can also use it in an array of savoury
favourites,
such as pates, creamed spinach, and mashed potatoes. It enlivens
vegetables or macaroni and cheese.
Try 1/8 teaspoon for 4 servings.
Sprinkle on fruits, whipped cream, or anything chocolate. Mace can also
be substituted for nutmeg.
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