Mace is a spice derived from the outer shell of the nutmeg seed, which comes from the fruit of the nutmeg tree, Myristica fragrans. It is carefully removed, dried, and sold either as whole blades or ground into a powder. In terms of appearance, mace blades are waxy, crimson-hued when fresh but turn orangish as they dry.
The scent profile of mace is similar yet subtler and more delicate than nutmeg, with a less intense sweetness and a more aromatic bouquet. Mace features a fragrant combination of woody, warm, and slightly peppery notes with hints of citrus. Its complexity adds a bright, fresh, and somewhat floral aroma that enhances without overpowering a dish.
Commonly used in baking, cooking, and in the preparation of beverages, mace is versatile in its culinary applications. Its unique fragrance complements savory dishes like stews, sausages, meats, and sauces, as well as sweet dishes like cakes, desserts, and fruit preparations. Mace is also a component of several spice mixtures, including garam masala and pumpkin pie spice, contributing to their depth and aroma.