Blade Mace




About: A common ingredient in Northern European and Indian cooking, mace is a webbing that surrounds nutmeg. It’s peeled away from the pit and dried, fading from bright red to orangey-brown. Where nutmeg is too heavy, mace adds a lighter touch. Although both can be used interchangeably, mace has a more intense aroma and adds orange-yellow color to dishes.

Country of Origin: Indonesia

Plant of Origin: Myristica fragrans

Uses: vegetable dishes • soups & stews • sauces • homemade sausage • pickling spice • fruit desserts • cakes • cocktails • cook with rice

Replaces: nutmeg • allspice • pumpkin pie spice



Store: Mace blades are much more expensive and less common to find than nutmeg but can be purchased at specialty spice shops. I got mine at Penzeys Spices.

Online: Amazon • The Spice House



Store whole mace in an airtight container and keep in a cool, dark place for several months. Ground mace will lose its flavor faster, so try to buy in small quantities if possible.



  • mild nutmeg flavor
  • delicate; gentle
  • sweet-warm
  • pungent
  • floral
  • smells like a combo of coriander and citrus



  • The oil from mace is used in traditional Chinese and Indian medicine for treatment of illnesses related to the nervous and digestive systems.
  • Mace oil contains eugenol, which is used in dentistry for toothache relief as well as physical therapy to reduce muscular and joint pain.



French Apple Tarts • Cardamom Orange Date Bars • Bourbon Peach & Raspberry Crisp • Mace Cake • Spice Fondue • Cauliflower Cheese • Garam Masala Spice Blend



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