Nutmeg and mace are often confused with each other. That's not surprising, because both spices come from the same fruit. Yet they clearly differ in taste, aroma and use. One is subtle and refined, the other powerful and pronounced.
Not sure which to use? In this blog we explain the differences and show when it's better to choose mace and when nutmeg is the best option.
Do mace and nutmeg come from the same plant?
Yes. Both mace and nutmeg come from the nutmeg tree (Myristica fragrans), which originally grows on the Indonesian Moluccas.
When the fruit is ripe, it splits open. Inside is the nutmeg seed, surrounded by a bright red aril. That aril, after drying, is called mace.
In short:
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Nutmeg is the kernel of the fruit.
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Mace is the thin aril that grows around the kernel.
Although they come from the same fruit, they each develop their own characteristic flavor during drying.
Are you not yet familiar with this spice? First read our blog 'What is mace? Everything you need to know about this special spice'. There you can read more about the origin, taste and uses of mace.
What is the difference in taste?
The biggest difference lies in the aroma.
Mace
Mace has a refined, warm and slightly floral flavor. It is aromatic without being overpowering and gives dishes subtle depth.
You can taste notes of:
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warmth;
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light sweetness;
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a hint of pepper;
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gentle citrus-like freshness.
Nutmeg
Nutmeg, on the other hand, has a richer, more intense flavor. It is nutty, warm and slightly earthier than mace.
As a result, it stands out more in a dish.
When do you use mace?
Mace is ideal when you want to add extra depth to a dish without one spice taking center stage.
Mace pairs excellently with:
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creamy soups;
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mashed potatoes;
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cauliflower;
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asparagus;
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pumpkin;
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cheese sauce;
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béchamel sauce;
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chicken;
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fish;
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light stews.
Also in speculaas, cookies and other baked goods, mace provides a refined spicy flavor.
When do you use nutmeg?
Nutmeg can be more pronounced and therefore goes well with hearty dishes.
Think of:
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traditional Dutch mashed-potato dishes (stamppot);
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potato gratin;
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spinach;
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minced meat;
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meatballs;
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ragout;
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stews;
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casseroles;
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sauces with a strong flavor.
A small amount is often sufficient.
Can you substitute mace and nutmeg?
Yes, in many recipes you can substitute them for each other.
Keep the flavor in mind.
Using nutmeg instead of mace?
Use about three quarters of the amount called for in the recipe, because nutmeg is stronger in flavor.
Using mace instead of nutmeg?
You can usually use the same amount or slightly more to achieve a similar intensity.
Which spice suits which dish better?
Although mace and nutmeg can sometimes be used interchangeably, the flavor of one spice may come into its own better in certain dishes than the other.
Prefer mace for:
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creamy béchamel sauce;
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cheese sauce;
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asparagus;
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cauliflower;
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pumpkin soup;
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creamy vegetable soups;
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fish dishes;
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chicken dishes.
Prefer nutmeg for:
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stamppot;
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spinach;
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potato gratin;
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meatballs;
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minced-meat dishes;
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ragout;
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casseroles.
Both spices are a good choice for:
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mashed potatoes;
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apple pie;
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speculaas;
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pepernoten;
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spiced cookies.
Unsure? Start with a small amount. You can always add more, but too much nutmeg or mace can quickly overpower a dish.
Why are they often used together?
In classic European recipes, mace and nutmeg are regularly combined.
There is a simple reason for that:
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nutmeg provides warmth and strength;
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mace adds refinement and aroma.
Together they form a nice balance, especially in sauces, soups and traditional spice blends.
Which spice is healthier?
Both spices naturally contain antioxidants and aromatic compounds. Because you usually use them in small amounts, they mainly contribute flavor to a dish.
As with all spices: use them in moderation.
Which will you choose?
Mace and nutmeg are not competitors, but rather complement each other nicely. Looking for a subtle, elegant spiciness? Choose mace. Want a warmer, more powerful flavor that really stands out? Nutmeg is an excellent choice.
If you have both at home, try experimenting with a combination. Together they provide extra depth in soups, sauces, potato dishes and classic baked recipes.
Frequently asked questions
1. Is mace stronger than nutmeg?
No. Mace has a softer and more refined flavor.
2. Can you always replace mace with nutmeg?
In most recipes yes, but use slightly less nutmeg because it is more potent.
3. Why are mace and nutmeg so different if they come from the same fruit?
They are different parts of the fruit. The seed and the aril contain different aromatic oils, which give them distinct flavors.
4. Which do you use for mashed potatoes?
Both are suitable. Mace gives a subtler flavor, while nutmeg is a bit more robust. Many chefs even use a combination of both.
5. Why is mace more expensive?
Mace is the thin aril surrounding the nutmeg and yields much less per fruit. That is why mace is often somewhat pricier than nutmeg.
