Mace, Ground

If you crack open the fruit that the nutmeg kernel grows in, you’ll find around that kernel a lacy, apricot-colored webbing called the aril. This is the second spice to nutmeg that we call mace. This spice was vastly important in European trade routes, particularly that of the Dutch. While it can grow in India and parts of Asia, nearly half of the world’s crop is grown on the tiny, island commonwealth country of Grenada.

Mace is the sophisticated older sister to nutmeg. It has a sprightly, warm flavor reminiscent of nutmeg, but you’ll notice that it’s significantly stronger. The delicate aril also boasts potent citric, clove, and floral aromas that permeate a dish and have all the subtlety of a kick to the shin. The sweetness finishes with a strong bitter note that rings in your mouth for a while, so mace is best tempered with other spices and a bit of sugar.

Mace enjoys being used in high fat foods. Mornay sauces, hot chocolate, soufflés, and puddings all benefit from mace’s unique flavor profile.