Summary

Mace is a spice derived from the lacy outer covering, or aril, of the nutmeg seed. This bright, web-like sheath encases the seed and offers a slightly sweeter yet more intense aroma than nutmeg. While mace is often used in baking, it also serves as a secret weapon in savory dishes, adding a warm, spicy note that enhances the overall flavor.

History

Mace originates from the Banda Islands in Indonesia, a region historically known as the "Spice Islands." This spice played a significant role in the colonial spice trade, which was so lucrative that it led to numerous historical conflicts over control of spice production regions. Mace, along with nutmeg, was among the most prized commodities traded by the Dutch during the 17th century, often used as a flavoring agent in European cuisines.

The use of mace varies significantly across different cultures. In European cuisine, particularly in France, mace is used to enhance the flavor of dishes like pâtés, sausages, and stews. Contrastingly, in Indian cuisine, it is often included in spice mixes for its bold, pungent flavor, contributing to the layered complexity of many traditional dishes.

Why We Love It

In sweet treats like pies and pastries, just a pinch of mace brings a depth of flavor that makes desserts truly shine. It’s also a fantastic addition to béchamel sauce, adding nuanced complexity.

The More You Know

A fun fact about mace is its historical value; it was once so valuable that it was kept under lock and key in European spice cabinets. Additionally, in the culinary world, chefs often use mace to secretly boost the flavor of certain dishes, making it a sort of "secret ingredient" in professional kitchens.