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A tropical treasure! Mace comes from the same tropical tree as Nutmeg (the seed), with mace forming a lacy red membrane between the seed and the fruit, providing nutrients. Mace has a warm and spicy flavour, milder and less distinctive than nutmeg. It can be found whole (looks like ribbons or strands) and is then referred to as blade mace, or as a powder.

The whole form is best suited to slow cooking whereas ground mace is better added at the end of cooking, releasing its flavour more readily. Both are best used sparingly and can be used to flavour seafood, in baking, or as a substitute for nutmeg.

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