Mace spice is a flavorful, fragrant ingredient that can be used to add exotic aromas and colors to both sweet and savory dishes. It has a pleasantly mild taste compared to nutmeg, the other half of the mace-nutmeg combination, and can be used in many recipes for its unique flavor profile.
Let’s discuss its origins, taste, uses, and how to source it, to help you incorporate it into your cooking. We’ll also discuss 2 common substitutes in case you have trouble locating mace.
What Is Mace Spice?
Mace is a spice made from the dried, lacy outer covering (aril) of the nutmeg seed. It has a warm, slightly sweet and pungent flavor similar to nutmeg, but more delicate and complex.
Mace is used in a variety of dishes, including soups, sauces, stews, pies, cakes, and other baked goods, as well as in pickling, sausages and meat dishes. It is also used in traditional dishes like Biryani, Pulao and in many Indian curries.
Mace is most commonly used in ground form, though it can also be used whole, such as in pickling or in a bouquet garni. It is generally added to dishes towards the end of cooking so that its delicate flavor does not dissipate.
Taste Of Mace Spice And Pairing Suggestions
Mace is a spice made from the dried, lacy outer covering of nutmeg seeds. It has a warm, spicy, and slightly sweet flavor with notes of pepper and nutmeg. It is often used in savory dishes such as meat and poultry, soups, stews, and sauces, as well as in sweet dishes such as pies, cakes, and puddings.
Mace pairs well with other spices such as cinnamon, cloves, and ginger, as well as with ingredients such as butter, cream, and cheese. It can also be used to flavor beverages such as coffee and tea. Some popular dishes that feature mace include béchamel sauce, hollandaise sauce, and pumpkin pie.
When using mace in a recipe, it is best to start with a small amount and adjust to taste, as it can be quite powerful. And it’s also good to know that mace is less pungent than nutmeg, so it can be used in greater quantities.
How To Select The Right Mace Spice
- Quality: Look for whole mace blades that are bright red-orange in color and free of discolorations or mold. Avoid mace that appears dull or has a musty smell, as this may indicate that it is old or has been stored improperly.
- Freshness: If you’re buying pre-ground mace, make sure it is packaged in an airtight container to preserve its freshness. It’s best to buy ground mace that is already in powder form as it’s a spice that is particularly difficult to grind yourself.
- Origin: Like many spices, mace is grown in several regions around the world, such as Indonesia, India, and the Caribbean. Different regions can produce mace with distinct flavor profiles, so it’s worth trying a few varieties to find the one you like best.
- Organic: Mace is also available in organic form which is grown without the use of chemical pesticides or fertilizers. This is a good option for those who prefer to consume organic products.
- Cost: Mace is generally more expensive than nutmeg, so it’s important to compare prices when shopping for it. However, a little goes a long way, so a small amount of high-quality mace will last a long time.
By keeping these factors in mind, you can choose the right mace spice for your needs and enjoy its unique, warm, and spicy flavor.
Tips For Using Mace In Cooking And Baking
Here are some tips for using mace in cooking and baking:
- Use mace sparingly, as it can be quite strong. A little goes a long way.
- Add mace early in the cooking process to allow the flavors to develop and meld with the other ingredients.
- Mace pairs well with meats, seafood, sauces, soups, stews, and vegetables.
- Mace is a common ingredient in many spice blends, such as pumpkin pie spice and the Indian spice blend garam masala.
- Mace can be used in sweet and savory dishes, and it is a traditional ingredient in many types of baked goods, particularly in Europe.
- Mace can be replaced with nutmeg in most recipes, but you may need to use less as nutmeg is generally stronger in flavor.
- Buy preground mace in powder form. It’s one of the more difficult spices to grind yourself.
For added depth of flavor, try infusing your ingredients with mace by adding a teaspoon or two of ground or whole mace spice when simmering stews and soups, or when steaming vegetables.
Recipes That Use Mace Spice
Here are a few recipe ideas that feature mace as a key ingredient:
- Creamy Lobster Bisque: This classic French soup is made with a rich lobster stock, cream, and a blend of herbs and spices, including mace.
- Chicken Pot Pie: A comforting and hearty dish made with a rich cream sauce, tender chicken, and a variety of vegetables, all topped with a flaky pastry crust. Mace is often used as one of the spices in the filling.
- Spiced Apple Cake: A moist and flavorful cake made with grated apples, cinnamon, nutmeg, and mace. It’s perfect for fall and winter months.
- Baked Ham with Mace and Mustard Glaze: A delicious and easy recipe for a holiday ham that is glazed with a mixture of brown sugar, dijon mustard, mace, and other spices.
- Creamy Potato and Leek Soup: A creamy and comforting soup made with potatoes, leeks, and a blend of herbs and spices, including mace.
- Beef And Ale Pie: A hearty and comforting dish made with tender chunks of beef, a rich ale-based gravy, and a flaky pastry crust. Mace is often used as one of the spices in the filling.
- Mulled Wine: A popular winter drink made with red wine, cinnamon, nutmeg, mace, and other spices, perfect to warm up on cold days.
Keep in mind that these are just a few ideas, and you can use Mace in many other ways. Feel free to experiment and try it out in different recipes.
Mace Spice Compared With Two Alternatives
Having trouble finding Mace? Here are two alternatives to see how the three spices stack up against one another:
| Criteria | Mace | Nutmeg | Allspice |
|---|---|---|---|
| Texture | Dried, lacy, and delicate | Solid, hard seed | Dried, ground berries |
| Flavor Release | Fragrant and aromatic | Rich, warm, and aromatic | Sweet and aromatic |
| Color | Light orange to reddish-brown | Brown | Brown |
| Common Uses | – Soups, stews, sauces | – Baking, desserts, eggnog | – Baking, desserts, pickling |
| – Spice blends, seafood | – Spice blends, pasta | – Jamaican jerk seasoning | |
| – Sausages, Indian cuisine | – Creamy sauces, potato dishes | – Caribbean cuisine | |
| Baking | Often used in baked goods (e.g., fruitcakes, cookies) | Common baking spice (e.g., pies, cakes) | Frequently used in baking (e.g., pies, cakes, cookies) |
| Storage | Store in an airtight container away from light and moisture. | Store whole nutmeg seeds in a cool, dark place. Grate or grind as needed for freshest flavor. | Store whole allspice berries in a cool, dry place. Ground allspice should be stored in an airtight container. |
| Cost | Moderately expensive | Moderately priced | Moderately priced |
| Smell | Fragrant and warm with a hint of citrus. | Warm, woody, and slightly nutty aroma. | Sweet, spicy, and fragrant aroma with hints of cinnamon. |
| Taste | Mild, warm, and slightly sweet, with hints of citrus | Nutty, sweet, and aromatic | Sweet and peppery flavor with notes of cloves. |
| Culinary Advantages | – Adds depth and complexity to savory dishes. | – Common baking spice that enhances the flavor of both sweet and savory dishes. | – Used in a wide range of dishes, particularly in Caribbean and Latin American cuisine. |
| – Offers a unique flavor profile different from nutmeg. | – Grating whole nutmeg seeds provides a fresher taste than pre-ground nutmeg. | – Ground allspice can mimic the flavors of cinnamon, cloves, and nutmeg. | |
| – Complements a variety of cuisines, including Indian and Asian. | – Often used in holiday recipes. |
Note: The choice between Mace, Nutmeg, and Allspice as a substitute depends on the specific flavor and aroma you’re looking to achieve in your dish, as well as the intended culinary application. Each spice brings its own unique characteristics to recipes, so it’s important to consider your particular needs and preferences when selecting an alternative.