Exploring the Versatile Flavors of Mace Spice

Mace, a lesser-known spice derived from the Myristica fragrans tree, offers a unique flavor profile that is both warm and aromatic. This tropical evergreen tree, which also produces the beloved nutmeg, yields a delicate lacy covering called the aril that is transformed into mace. Let's delve deeper into the world of mace, its culinary applications, and its place in traditional medicine and perfumery.

What Is Mace?

Mace is a spice made from the outer covering (aril) of the nutmeg seed. It is typically sold in two forms: whole blades, which are dried arils, and ground powder. This spice has a warm, aromatic flavor that is somewhat similar to nutmeg but with a more delicate and slightly sweeter taste. Mace is commonly used in both sweet and savory dishes, including baked goods, sauces, and spice blends. Additionally, it is a staple in some traditional cuisines, particularly in Indian and Middle Eastern cooking.

Mace Spice

Mace spice consists of the dried aril or lacy covering of the nutmeg fruit of the Myristica fragrans tree. The process of making mace involves removing the crimson-coloured aril from the nutmeg it envelops, flattening it, and drying it for 10 to 14 days. During this process, the red aril changes to an amber-yellow or orange-brown color. Whole dry mace consists of flat, smooth pieces that are about 40 mm (1.6 inches) long.

Origins and Varieties

Mace is native to Indonesia but is also found in some Caribbean islands, particularly Grenada, where it holds significant cultural importance. The color of mace can often indicate its origin; orange-red blades are typically from Indonesia, while orange-yellow blades usually come from Grenada.

Whole vs. Ground Mace

Although mace is sold in whole pieces called blades, ground mace is more commonly available. For the best flavor, it is recommended to purchase whole mace blades and grind them as needed. However, ground mace retains its flavor better and longer than ground nutmeg and other spices. One tablespoon of mace blades is equivalent to one teaspoon of ground mace.

Taste of Mace

Mace's flavor is sweet, woody, and warm with a mild pungent kick, very similar to nutmeg but milder and not quite as sweet. The taste can also be described as a blend of cinnamon and pepper. To properly enjoy its flavor, it is recommended to grind mace blades just before use, either with a spice grinder or a mortar and pestle. Gently roasting the blades first can enhance the essential oils for a more fragrant spice.

Cooking With Mace

The majority of recipes call for ground mace. It can be used right out of the jar, added to dry spice mixes, incorporated into recipes, or sprinkled on top of sweets, porridge, or beverages. Mace blades are easy to grind and can be toasted for optimal flavor. Mace is a component of various spice mixtures and is used in baked goods, pickling recipes, cheese dishes, soufflés, sauces, soups, and poultry and fish recipes. It complements dishes with cherries or chocolate particularly well.

Substitutions and Uses

The best substitute for mace is an equal amount of nutmeg, though the flavor of nutmeg is stronger. Ground allspice is the next best substitute for ground mace, but it is considerably stronger, so the recipe amount should be reduced by half. Ground cinnamon and ginger are also good options for certain recipes, as are pumpkin pie spice blends for combinations of mace, cinnamon, ginger, and allspice.

Benefits and Traditional Uses

While mace is primarily used for its flavor, it has also been used in traditional medicine for alleviating digestive issues, reducing inflammation, and treating various ailments. Preliminary studies suggest that nutmeg and mace extracts may possess antioxidant properties. However, the amounts required for toxic effects far exceed those used in culinary applications, making them safe for food use.

Where to Buy and Storage

Mace, particularly the blades, is more expensive than other spices. Ground mace is often available in grocery stores and supermarkets, whereas mace blades can be found in international food markets, spice shops, and online retailers. Mace has a longer shelf life when stored properly in a tightly-sealed container in a cool, dark place. Both ground mace and blades should retain flavor for up to one year, though they may lose potency after six to eight months. Refrigeration is not recommended.

Additional Insights

Nutmeg and mace are derived from the Myristica fragrans tree and are used extensively in cooking as well as traditional medicine. However, mace is less common than nutmeg and is more expensive. It is important to follow appropriate dosages, as excessive consumption can lead to hallucinations and other negative side effects. Always consult a healthcare professional before using mace, especially during pregnancy or with a compromised immune system.