Mace
FamilyMyristicaceae
TypePerennial (tree)
UsesCulinary, Medicinal
Growing ZoneZones 10-12
About Mace
The lacy red aril covering the nutmeg seed. It has a similar but more delicate and complex flavor than nutmeg - warmer, sweeter, with notes of pepper and coriander. It is more expensive than nutmeg because each nutmeg produces only a small amount of mace. It is sold as whole blades or ground. It is essential in British custard, Swedish meatballs, and Indian biryani. It has been traded since the 12th century. The Dutch monopoly on the Banda Islands controlled both nutmeg and mace. It loses flavor quickly when ground. It is used in sausage-making and pickling spice blends.