Food Advent Calendar No.4 – Mace


We continue our advent journey with number four – mace. A spice not many know much about as it is many times misunderstood for nutmeg when in ground format. Mace is actually related to nutmeg as it is made from the lacy, red outer coating that covers the shell around the nutmeg kernel. In fact allspice, mace and nutmeg come from the same tree

Mace is a pungent spice which can turn dishes into lovely mustard yellow and add that delicate sweet-spicy flavour. Careful on how much you use because it can easily overpower your recipe. In flavour, mace is very similar to nutmeg and we are sure there are some master chefs out there using mace in their recipes and not giving away their secret ingredient. We recommend a try on your next attempt in making some nice spicy Christmas-time cookies.

Ground maceCulinary uses

Both nutmeg, as well as mace, are employed widely in recipes. Although mace and nutmeg can be used interchangeably, mace has a pleasant yet more intense flavour than nutmeg and gives light saffron colour to the dishes.

Mace is sought after, particularly in sweet dishes. It gives sweet, warm and pleasant flavour, especially to the bakery foods like pastries, donuts, cake, etc. Although used in some desserts it is more highly prized in the world of charcuterie and butchery for its mild nutmeg flavour and slightly more aromatic flavour.

It is also employed as one of the common ingredients in Indian garam masala powder, and North African rass-el-hanout.

Further Reading

The Spruce: Mace – A nutmeg derived spice

Health Benefits of Mace Spice