Mace

Mace is the red, lacy outer coat (or aril) of the nutmeg seed (Myristica fragrans), which is native to the Moluccas (the Spice Islands) and is now cultivated in the West Indies. When the mace is removed from the shell and dried, it turns an orange-brown, and is either sold either flattened (known as mace blades) or ground into powdered mace.

Ground Mace

Mace Blades

This spice has a sweet and fragrant aroma and a warm, sharp and aromatic flavour somewhat similar to nutmeg, although somewhat sweeter and stronger. It may be used in a variety of sweet and savoury dishes, and is particularly good in milk-based recipes, such as custards, béchamel sauce and cheese sauce. Its warm, sweet, spicy flavour is delicious in cakes and puddings, and it is often used in processed meats such as sausages, pâtés, terrines and pork pies. It may also be added to fish and seafood dishes, soufflés, egg dishes, and to marinades and pickles.