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Mace
Macis
Appears in
Published 2010
Scientific name: Myristica fragrans
Available forms: Whole and ground
Mace is made from the waxy red covering of the nutmeg seed (see Nutmeg). When dried whole, mace is known as a blade. Both the blade and the ground spice should be stored away from moisture. To ensure they are cooking with the freshest possible spice, chefs prefer to grind mace as needed.
While the flavor of mace is both milder and more complex than that of nutmeg, it can be used in a similar fashion–in baked goods such as pies, cookies, and scones. It is also commonly used in curries, soups, roasts, and sauces.