MACE

ABOUT MACE

Native to the Spice Islands (Moluccas), mace grows on the same tall tropical tree that produces nutmeg. The tree produces a pale yellow peach like fruit, once split open reveals a black nut wrapped in a bright red net called the aril web. When dried, the aril (mace) takes on an orange yellow color and can be purchased either ground or whole. Mace adds its warm aroma and flavor to garam masala blend and is a common ingredient in rich Moghul style dishes.

Mace is part of the same seed, and has a warm, earthy, aromatic flavor. Mace is slightly stronger and sweeter than nutmeg, and works particularly well in custard-based desserts.

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COLOR
MACE
RED
ORANGE

WHOLE

Mace is a yellowish-brown spice that is derived from the dried lacy coating of the nutmeg seed. Available in ground form and as dried “blades,” it is often paired with other aromatic spices. Mace is featured prominently in Asian, Caribbean, Indian, and Moroccan cuisines, and is also used in British, Dutch, and French cooking.

It is commonly found in spice blends and baked goods, as well as savory dishes like soups, sauces, and poultry and fish recipes. The “mace” that is used as a defensive pepper spray has no relationship to the spice.

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GROUND

Mace is a yellowish-brown spice that is derived from the dried lacy coating of
the nutmeg seed. Available in ground form and as dried “blades,” it is often
paired with other aromatic spices. Mace is featured prominently in Asian,
Caribbean, Indian, and Moroccan cuisines, and is also used in British, Dutch,
and French cooking.

It is commonly found in spice blends and baked goods, as well as savory dishes
like soups, sauces, and poultry and fish recipes. The “mace” that is used as a
defensive pepper spray has no relationship to the spice

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