Mace

by Laurie

General: The nutmeg tree, Myristica fragrans, is special in that it produces two seperate spices, nutmeg and Mace. Mace is the ground outer covering (aril) of the nutmeg seed. A piece of unground Mace is called a blade.

Region Produced: Indonesia, Grenada

Traditional Uses: Mace is most popular in European foods where it is used in both savory and sweet dishes. It is the dominant flavor in doughnuts.

Aroma/Taste: Mace has a flavor and aroma similar to nutmeg, with slightly more pungency.

History: Juniper Berries grow wild throughout the Northern Hemisphere and are used widely in Scandinavian and French kitchens.

Storage: Store in cool, dark, dry places.

Ideas: One teaspoon ground Mace can be substituted for 1 tablespoon Mace blades. Mace lends a warm, fragrant, old-world spiciness to many baked goods and sweets.

You can also use it in an array of savory favorites, such as pates, creamed spinach, and mashed potatoes. It enlivens vegetables or macaroni and cheese.

Try 1/8 teaspoon for 4 servings. Sprinkle on fruits, whipped cream, or anything chocolate. Mace can also be substituted for nutmeg.