Mace
Mace is a spice derived from the same fruit as nutmeg. What many people don't know is that mace is the seed coat surrounding the nutmeg. This seed coat is also called the aril. Because mace and nutmeg come from the same fruit, they smell and taste similar. After the nutmeg dries in the sun, the shell cracks, releasing the nut and mace. The mace is then carefully separated from the nut by hand and dried.
Characteristics of mace
Mace is the seed coat, also called the aril, of the nutmeg. The seed coat is a fresh orange-red color. The spice has a warm, aromatic, delicate, and subtle flavor with a lemony sweetness and a strong bitterness. Mace and nutmeg come from the same fruit, making the two spices very similar. Mace has a slightly fresher, floral, citrusy aroma. Nutmeg has a harsher aroma and flavor, with a particularly strong musky note.
The origin of mace
Mace, originally from Indonesia, has a beautiful, holey shell called the seed coat and a fresh orange-red color. Its original growing area is the Moluccas, but it also grows in Sri Lanka and the West Indies. The mace supplied by Verstegen, like nutmeg, comes from the Indonesian Banda Island of Sangihe.
Use of mace
Mace can always be used in place of nutmeg. Compared to nutmeg, mace gives your dish a slightly milder, warm flavor. Traditionally, mace is used in chicken stock and cooked with asparagus. In Dutch cuisine, it's also sprinkled over vegetables. Because of its mild, warm flavor, mace also works well in desserts and pastries.
