Mace - Native to Indonesia, mace is cultivated from the same tree as nutmeg. It is made from the seed covering of the nutmeg seed. It is a red/crimson colour. A favourite in the spice trade, the earliest record of it being bought as a spice by a European was in 1512 on the Banda Islands in Indonesia. The Banda Islands were also the only place that nutmeg or mace were produced until the mid 19th century.
Mace is used medicinally. It can also be found in European potato dishes and meat products. In Scotland, mace can be used as an ingredient in haggis, along with nutmeg. It can also be used in baking, soups, and sauces.
Mace tastes like cinnamon and is less intense than nutmeg. It smells spicy.
Also known as: myristica fragrans - صولجان