Mace

Mace comes from the bright, lacy outer aril that surrounds the nutmeg seed of the Myristica fragrans tree. Once dried, these thin, amber-orange strips develop a warm, sweet, and slightly spicy aroma similar to nutmeg, but lighter, more floral, and more refined. Mace is valued in both sweet and savory cooking. It’s commonly used in baking, custards, puddings, and spice blends, and adds a smooth warmth to soups, sauces, stews, and meat dishes. Its balanced flavor makes it a versatile choice for dishes that benefit from gentle spice without overpowering heat. Traditionally, mace has also been used for its potential digestive and soothing properties, and its essential oil is sometimes used in aromatherapy. Botanical Name: Myristica fragransAlso known as: Nutmeg Aril, Javitri, Macis, Muskatblüte, Fleur de Muscade, Noz Moscada, めえす, جوزة الطيب, 肉豆蔻花