Nutmeg and mace are two spice siblings that come from the same fruit but offer distinct flavors and culinary applications. Here’s a breakdown of their differences including why mace is more expensive.
Source
- Nutmeg: Nutmeg is the seed of the nutmeg tree’s fruit (Myristica fragrans). It resembles a brownish, wrinkled oval.
- Mace: Mace is the reddish, lace-like covering (aril) that surrounds the nutmeg seed within the fruit. It’s removed and dried to produce mace.
Flavor and Aroma
- Nutmeg: Nutmeg has a warm, sweet, and slightly nutty flavor with hints of clove. It’s often described as having a richer and more intense taste.
- Mace: Mace has a milder, more delicate flavor compared to nutmeg. It is slightly sweet but less intense in aroma and taste.
Color
- Nutmeg: Nutmeg is brown and typically sold ground, imparting a warm brown color to dishes.
- Mace: Mace is bright orange-red when fresh but turns a pale yellow-orange when dried. It adds a lovely golden hue to foods.
Culinary Uses
- Nutmeg: Nutmeg is a versatile spice used in both sweet and savory dishes. It’s a key ingredient in pumpkin pie, eggnog, bechamel sauce, and various meat dishes.
- Mace: Mace is less common but equally versatile. It pairs well with fish, shellfish, and creamy sauces. Mace is also found in some baked goods.
Storing and Grating
- Nutmeg: Nutmeg is typically grated fresh using a nutmeg grater or a fine grater. Whole nutmegs have a longer shelf life and retain their flavor better.
- Mace: Mace is usually sold in dried, blade-like pieces. It can be ground into a powder or steeped in liquids to infuse its flavor.
Toxicity Concerns
- Nutmeg: Nutmeg contains a compound called myristicin, which can be toxic in large quantities. Consumption of excessive amounts may lead to hallucinations and other adverse effects.
- Mace: While mace comes from the same fruit as nutmeg, it contains lower levels of myristicin and is generally considered less toxic. However, it’s still important to use it in moderation.
Dishes that Benefit from Nutmeg
- Eggnog: Nutmeg is a classic ingredient in this creamy holiday drink, offering warmth and depth of flavor.
- Pumpkin Pie: Nutmeg is a key spice in pumpkin pie filling, adding a comforting, aromatic note.
- Bechamel Sauce: Nutmeg enhances the flavor of this creamy white sauce, commonly used in lasagna and macaroni and cheese.
- Creamy Soups: Nutmeg can elevate the flavor of creamy soups such as potato leek soup or butternut squash soup.
- Meat Dishes: It pairs well with meats like lamb, pork, and beef, often used in meatloaf or sausages.
Dishes that Benefit from Mace
- Fish and Seafood: Mace’s delicate flavor complements the subtlety of fish and seafood dishes. Try it with baked or grilled fish.
- Rice Dishes: Mace can enhance the aroma of rice dishes, particularly in pilafs and biryanis.
- Creamy Sauces: Mace can be used in creamy sauces like Alfredo or velouté sauce.
- Fruit Compotes: Mace can be added to fruit compotes, especially those made with apples or pears, for a unique flavor twist.
- Baked Goods: While less common, mace can be used in baked goods like fruitcakes or muffins for a subtle warmth.
Remember that both nutmeg and mace should be used in moderation due to their potent flavors. A little goes a long way in enhancing the taste of your dishes.
Why Mace Tends To Be More Expensive Than Nutmeg
There are a few key reasons why mace is more expensive than nutmeg:
- Lower Yields – It takes much more work to harvest the delicate mace arils compared to simply collecting the nutmeg seeds. The arils are fragile and must be carefully removed without damage. This results in lower yields.
- Perishability – Once collected, mace arils start to deteriorate rapidly if not processed and dried quickly. This additional quick processing adds to the costs. Nutmeg seeds keep longer in storage.
- Drying Process – Drying mace arils is a specialized, labor-intensive process needed to preserve them without loss of flavor or color. It requires spreading them out thinly and constantly turning them during drying.
- Form Sold – As delicate arils, mace can only be sold in finely ground powder form. This processing adds expense versus whole or roughly cracked nutmeg.
- Annual Variability – Mace yields specifically can fluctuate more dramatically from year to year based on weather conditions, tree health, harvesting success etc. This increases price volatility.
- Scarcity – With lower and more variable yields compared to the nutmeg seeds themselves, mace supplies are scarcer in the spice trade, commanding a premium price.
So in short, the low yields, high perishability, intensive processing needs and resultant scarcity of mace account for its significantly higher market cost versus nutmeg.
Final Thoughts
The main differences between nutmeg and mace are:
- Source: Nutmeg comes from the seed of the nutmeg tree, while mace is obtained from the reddish netlike covering or aril of the nutmeg seed.
- Appearance: Nutmeg seeds are oval and brown with ridges, while mace has a bright red or orange color and appears lacy or mesh-like.
- Flavor: Nutmeg has a warm, woody and slightly sweet flavor. Mace has a similar flavor but is more delicate, lightly peppery and slightly less sweet.
- Uses: Both are commonly used as baking spices (in foods like eggnog, pumpkin pie, biscuits etc.) but nutmeg is more versatile and frequently used in savory dishes too. Mace is more expensive and less common.
- Form sold in: Nutmeg is typically sold as whole seeds or ground. Mace is sold dried and ground since the arils are too delicate to be sold whole.
- Price: Ground nutmeg is more affordable. Ground mace is usually somewhat more expensive due to lower yields in production among other reasons, as discussed above.
So in summary, both come from the same tree but nutmeg is the seed itself while mace is the seed covering. Nutmeg tends to be more versatile and less expensive to use.