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Mace is the lacy bright red outer covering of the nutmeg seed and this lacy covering is called the aril. Once the fruit is harvested the mace is removed from the shell of the nutmeg and the resulting broken mace pieces are known as blades.
It is impossible to discuss mace without also mentioning nutmeg. This is one of the few plants that produces several spices or herbs (the coriander plant which gives us coriander seed and cilantro is another). Native to the Spice Islands the nutmeg tree is a large evergreen that grows over 66 feet tall. Today it is also grown in the West Indies. These tall, slow growing trees are not able to produce the first crop of nutmeg fruit until the trees are at least seven years old. Covering the nutmeg seed is an edible fruit that is about the size of a small peach and is mottled yellow in color. When the fruit is split in half there is a bright red net like cover (the mace) engulfing the nutmeg. Mace is more expensive than nutmeg due to the vast differences in yield. An acre of nutmeg trees will yield 75 pounds of mace to 500 pounds of nutmeg. The natural state of mace shows off a brilliant bright crimson lace that is up to 1-1/2” in length and covers the nutmeg seed in irregular, fleshy lobes. Once dried, it loses its vibrant red color but picks up its characteristic aroma. Mace from the Spice Islands has more holes and turns more orange when dried while mace from the West Indies is a brownish yellow in color. The orange colored mace is generally preferred as a higher quality spice. Mace typically becomes brittle and with tiny horns and you can tell a higher quality mace as it retains some flexibility and when squeezed release some oil. Once harvested it is laid flat to dry and once dried it is then known as mace blades. Hard core foodies prefer these blades over the more common ground mace as mace blades can be ground into a powder as needed to maximize the flavor. The aroma of mace is sweet and fragrant with an inherent “heat” that is similar to pepper. The flavor of mace is sharp, warm and more intense than nutmeg with lemony undertones and a hint of bitter aftertaste. The kindred spirits of mace and nutmeg continue to their respective uses. While mace is considered a bit more potent with its lighter color it is preferred in lighter colored dishes where the darkness of nutmeg is not desired. Only a small amount is needed to enhance recipes and it is usually added more for the aroma than the flavor. While you are more likely to find ground mace than mace blades it is well worth the search. Mace blades are ideal to add flavor and aroma to clear soups and stocks. Use blades in this manner as you would bay leaves and remove before serving. Use ground mace for pastries, desserts and thicker sauces. Fun fact - mace is often used in the making of donuts. In France cooks frequently pair nutmeg and mace together. Chefs in this country use mace as a surprising change of pace when substituting it in place of nutmeg. It is not true that mace spice is a central part of mace spray. That “Mace” is actually the trade name for a company that sells personal protection pepper sprays and tear gas. Mace is best used with cabbage, cakes, carrots, casseroles, cheese, chicken (especially pies, soups and sauces), donuts, eggs, lamb, milk dishes (such as custards and cream sauces), mashed potatoes, pumpkin pie, seafood chowder, sweet potatoes and terrines. We’ve also had customers tell us they like to add a dash of mace to chocolate drinks and tropical punches as a secret ingredient. Works well in combination with cardamom, cinnamon, cloves, coriander, cumin, ginger, nutmeg, paprika, pepper, rosebuds and thyme. |
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