Mace may not be the most well-known spice in Dutch cuisine, but there's a good chance you've tasted it before. This warm, refined spice adds flavor to mashed potatoes, creamy sauces, soups and classic baked recipes like speculaas. Yet many people don't know exactly what mace is and how it differs from nutmeg.
In this blog you'll discover where mace comes from, how it tastes, what it's used for and why it deserves a permanent place in your spice cabinet.
What is mace?
Mace is the bright red aril that grows around the nutmeg. Both come from the same fruit of the nutmeg tree (Myristica fragrans), which originally comes from Indonesia.
When the fruit is ripe, it splits open. Inside is the familiar nutmeg, surrounded by a thin, lacy red covering. That covering is carefully removed, dried and during drying it takes on its characteristic yellow-orange color. This is the spice we know as mace.
Although mace and nutmeg come from the same fruit, they differ clearly in taste and use.
How does mace taste?
Mace has a warm, spicy flavor with light sweet and floral notes. The taste resembles that of nutmeg, but is subtler, fresher and somewhat more refined.
Many people describe mace as:
- warm and aromatic;
- slightly sweet;
- a bit peppery;
- more refined than nutmeg.
Precisely because the flavor is less overpowering, mace works well in dishes where you want to add extra depth without one spice dominating.
What do you use mace for?
Mace is surprisingly versatile. It is used in both savory and sweet dishes.
Savory dishes
Mace pairs excellently with:
- mashed potatoes;
- cauliflower;
- asparagus;
- pumpkin;
- creamy soups;
- béchamel sauce;
- cheese sauce;
- minced meat;
- chicken;
- stews.
A small pinch instantly gives a creamy sauce or puree more warmth and complexity.
Sweet dishes
Mace also shines in sweet recipes, for example in:
- speculaas;
- pepernoten;
- apple pie;
- cake;
- cookies;
- hot chocolate.
Mace is also often used in traditional spice blends.
Is mace the same as nutmeg?
No. Although both come from the same fruit, they are two different spices.
Mace
- Outer covering of the fruit
- Milder flavor
- Slightly floral
- Subtle in sauces and vegetables
Nutmeg
- The seed of the fruit
- Stronger flavor
- More earthy and nutty
- Powerful in potato and meat dishes
In many recipes they can replace each other, but the flavor will always turn out a bit different.
Want to read more about the difference between mace and nutmeg? Then read Mace or nutmeg: what is the difference?
Can you substitute mace?
Don't have mace at home? Nutmeg is usually the best alternative.
Use slightly less nutmeg, because it is stronger in flavor.
Other alternatives are:
- allspice;
- speculaas spices (for sweet dishes);
- a little cinnamon in desserts.
How much mace do you use?
Mace is a potent spice. Usually you only need a small amount.
As a guideline you can use:
- ¼ teaspoon for a pot of soup;
- a pinch in mashed potatoes;
- ½ teaspoon in a cake or cookie dough.
You can always add a bit more later, but too much mace can quickly overpower a dish.
Whole or ground mace?
Mace is available as dried 'leaves' (mace blades) and as ground spice.
- ready to use immediately;
- ideal for everyday cooking;
- easy to dose.
Whole mace
- retains its aroma longer;
- suitable for broths and stews;
- remove before serving, like a bay leaf.
For most home cooks, ground mace is the most practical choice.
How do you store mace?
As with all herbs and spices: store mace in a cool, dry and dark place.
Preferably use a well-sealed spice jar and don't place it directly next to the stove. This helps the flavor last longer.
Discover how versatile mace is
Mace may be less known than cinnamon or nutmeg, but precisely for that reason it's a fun spice to experiment with. With its warm, refined flavor it adds extra depth to soups, sauces, potato dishes and sweet bakes.
Have you never cooked with mace before? Try starting with a pinch in mashed potatoes or a creamy pumpkin soup. There's a good chance this special spice will soon earn a permanent place in your spice cabinet
Frequently asked questions
1. Is mace spicy?
No. Mace is warm and spicy, but not sharp or hot.
2. Is mace healthy?
Mace naturally contains various antioxidants and aromatic compounds. Because you use only small amounts, it mainly contributes a lot of flavor to a dish.
3. Can I use mace and nutmeg together?
Yes. Many classic recipes combine both spices for a richer, fuller taste.
4. Does mace suit vegetarian dishes?
Absolutely. Mace pairs excellently with potatoes, cauliflower, pumpkin, spinach and creamy vegetable dishes.
5. Where does mace come from?
Mace comes from the nutmeg tree, which originally grows on the Indonesian Moluccas. Today the spice is also cultivated in places like Grenada, India and Sri Lanka.
.
