Coating of nutmeg seed

Origin: Indonesian Maluku, West Indies.

Flavour: Warm, sweet, delicate nutmeg flavour, savoury, citrus notes, woody.

Uses: Fish, meat, baked goods, cookies, cake, vegetables, pickling, custard, pudding, spice blends.
*Spice blends that include mace– garam masala, ras el hanout, curry.

Dishes: Braised pork with stone fruit and mace, fish with mace and chilli, rabbit pâté with mace, spice pudding with cinnamon and mace, pepparkakor (Scandinavian spice cookies), Moroccan tagine, vegetable biryani, Moroccan meatballs, mace ice cream, kurozato (Armenian cake), French Canadian tourtière, baked custard, curry chicken spiced mace, mace cake, frikadellen (German meatballs), spiced bread with mace and orange, rum punch, vegetable kofta, spekkoek (Indonesian layered spice cake).

Compliments: Turmeric, saffron, black pepper, cumin, fennel, caraway, vanilla, clove, allspice.

Substitutes for Mace: Nutmeg, cinnamon, allspice, ginger.

Floral, peppery and woodsy are some of flavour notes that mace brings to recipes. It is an aromatic profile compliments a variety of herbs and spices. Add Whole Mace to brines, sauces, and braised recipes. Ground Mace brings deliciously complex flavours to casseroles, tarts and scones that are sweet, fresh and delicate.