Mace has a warm, spicy flavor that is subtler, but similar to nutmeg's.

Mace's strong aroma is similar to a combination of pepper & cinnamon.

Mace like nutmeg is used to flavor cakes and other sweets, but mace is also used in many savory dishes. These include meats, sauces, curries, pickling, ketchup, and even Worcestershire sauce.

Mace can be used as a nutmeg substitute in most recipes. This spice is sweeter and milder than nutmeg, but has a similar flavor.

 Mace is often used in place of nutmeg when dark colored flecks of nutmeg might ruin the appearance of certain dishes. Ground mace can be substituted in light colored sauces, clear broths, omelets, and mashed potatoes.

Crush or grind whole mace before use to release its essential oils, flavor, & aroma.

Mace should be added at the begin of the cooking process to allow the full flavor of this spice to come out.

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Mace is produced by the nutmeg tree, Myristica franrans, a member of the mayriticaceae family. This plant, native to Indonesia, grows into a tropical evergreen tree of up to 30 feet tall. This same tree produces the better known nutmeg spice.

The seed of this tree, which we know as nutmeg, is encased in several edible layers. The outer most is a small, golden colored fruit with reddish spots. The next layer is a red, web like, seed membrane called an aril, which is sold as the spice mace. The mace aril encapsulates the endosperm, or nutmeg seed.

Fresh nutmeg mace has a bright red color which, turning dark-orange to brown when dried.

The leaves of these trees are long dark green, and oblong. Its small white flowers form in clusters at the ends of the branches.

Nutmeg has a long history of use, being used by people for over a thousand years. Its trade was long monopolized by the Dutch who more highly prized the mace than the nutmeg seed itself.
 

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