Mace

Mace is the fibrous, bright red covering that enshrouds the nutmeg seed. The name is borrowed from the Greek word markir, indicating an East Indian tree bark that is used as a spice. Mace is prepared for sale by being flattened and dried in the hot sun, during which time it takes on a yellowish tint. Mace is usually sold and used in a dried ground form, but it can also be obtained whole, in which case it is known as blade mace. Not surprisingly, the flavor of mace is similar to that of nutmeg, although not as intense. Mace is not used as much for flavoring sweets as it is in savory dishes, where it is commonly found in pâtés and terrines. Mace should be stored in an airtight container in a dark, cool, dry place.