What Is Mace? Meet Nutmeg’s Sibling Spice

Whether added to a dessert, soup, or marinade, mace is an indispensable spice that belongs in your pantry. But you might have questions. Where does mace come from, and how exactly does this floral, citrusy spice differ from its sibling, nutmeg? Here’s everything you need to know about mace, from what it tastes like, to where to find it, and how to use it in the kitchen. 

What is mace?

Mace is a warming spice derived from Myristica fragrans, an evergreen known as the nutmeg tree. Native to the Banda Islands, aka the Spice Islands, in Indonesia, it’s the only tree that grows two spices: nutmeg and mace. While nutmeg and mace are sometimes used interchangeably, they’re actually two distinct spices.

Where does mace come from?

The nutmeg tree grows in the tropics, in Indonesia as well as Sri Lanka, Grenada, China, and Taiwan. The nutmeg tree bears a fruit that looks very similar to peaches and apricots with a dark brown kernel in its center – what we know as nutmeg – surrounded by a bright red, leathery, and lacy aril (or seed covering) known as mace.

To process mace, the kernel is extracted from the fruit and the aril is detached from the kernel. This aril is then flattened and dried; when whole, the dried aril becomes what is known as a blade. Indonesian mace varieties retain a reddish or golden brown tinge, while in Grenada, where the blade is cured in darkness, it turns an orange-yellow shade. 

What does mace taste like?

Mace has floral notes reminiscent of clove and pepper with hints of citrus and a bitter finish – an intricate symphony of flavors packed into one single spice. Next time you want to add oomph to a pot of braised short ribs (and who doesn’t?), mace is the secret ingredient you’ll need. 

How do I cook with mace?

Mace has deeply complex aromas that make this spice a key ingredient in garam masala and curries. As such, it is a foundational ingredient in many global cuisines, from Indian to Thai. Since mace has a very strong flavor, a small amount goes a long way, as in our tandoori lamb chops.

Ground mace is easy to add to cornbread, bisques, and more dishes. Whole blades (mace that’s been dried and pressed but not ground) are used similarly to bay leaves, slowly infusing dishes such as lamb biryani with their flavor. The blades can also be toasted and ground and used on their own, as in a tomato compote, or mixed into a spice blend.

Mace’s versatility means the spice also works well in drinks, including the Tom and Jerry, a riff on a classic Christmas eggnog with roots in 19th-century England. Mace also lends notes of clove and lemon to Cocchi Americano, an Italian aperitif that contains botanicals such as rhubarb, juniper, coriander, rose, gentian, cinchona, and bitter orange peel.

How do I buy mace?

Mace tends to be a bit more expensive than nutmeg. (Nutmeg trees yield more nutmeg than they do mace.) Like nutmeg, mace is usually available in ground form at your local grocery store. Whole dried blades can be found at spice shops and international food stores.