What is Mace?
Mace is found within the fruit of the Myristica fragrans evergreen tree, the same tree that produces
nutmeg. The fruit of this 40 – 60 foot tree resembles an apricot which, when ripe, splits open to
reveal a dark brown seed shell enveloped by a bright red lacy membrane or aril. This membrane is
the spice known as mace. The aril is carefully removed and flattened to dry. Within two weeks, the
crimson color changes to orange and then to brownish-yellow. During this time, the mace acquires
its characteristic aroma for which it is so valued.
nutmeg. The fruit of this 40 – 60 foot tree resembles an apricot which, when ripe, splits open to
reveal a dark brown seed shell enveloped by a bright red lacy membrane or aril. This membrane is
the spice known as mace. The aril is carefully removed and flattened to dry. Within two weeks, the
crimson color changes to orange and then to brownish-yellow. During this time, the mace acquires
its characteristic aroma for which it is so valued.
During a good harvest year, one tree will produce, on average 1.5 pounds of dried mace. Compared
with 10 pounds of dried shelled nutmeg that would come from the same tree, mace is, of
course, the more costly of the two. In the fourteenth century in England, one pound of mace was
equivalent in value to three sheep or half of a cow.
with 10 pounds of dried shelled nutmeg that would come from the same tree, mace is, of
course, the more costly of the two. In the fourteenth century in England, one pound of mace was
equivalent in value to three sheep or half of a cow.
What is it used for today?
Like nutmeg, mace is most often used in bakery blends to season sweet baked goods such as
pound cake. It is often paired with nutmeg in these types of blends but may also be found in poultry
seasonings or seafood chowders. In general, mace is used in many of the same applications but
at a lower percentage due to its stronger, fuller flavor.
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