Mace - Ground
Mace - Ground
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If you know and love nutmeg, mace is its lesser-known other half: the two come from the same fruit of the same tree, where mace is the lacy red web wrapped around the nutmeg seed. Ground mace tastes like nutmeg with a sharper, brighter, more savory edge, and a small pinch lifts béchamel, cream soups, pound cake, and doughnuts. Stir it into meat pies, sausage, and pickling spice, where it once seasoned savory cooking far more widely than it does today.
We stone-grind our mace fresh in small batches in Portland so the delicate oils stay intact. Mace is prized for a cleaner, less woody aroma than nutmeg, and grinding it fresh is what keeps that brightness from fading to dust.
Older kitchens reached for mace constantly, in potted meats, cheese dishes, and cream sauces, before it drifted into a dessert-only reputation. It remains a backbone spice in many curry blends and is worth bringing back to the savory side of the stove.
Single ingredient: mace. No salt, no sugar, no preservatives. Naturally gluten-free and vegan.
Common Questions
What is mace, and how is it different from nutmeg?
What is mace, and how is it different from nutmeg?
Mace and nutmeg grow on the same fruit. Nutmeg is the hard inner seed. Mace is the bright red lacy aril that wraps around it, peeled off and dried separately. Mace tastes similar but sharper and more savory, with a lighter, less woody character. It is a culinary spice, unrelated to the pepper-spray of the same name.
Are mace, nutmeg, and allspice interchangeable?
Are mace, nutmeg, and allspice interchangeable?
No. They are three distinct spices with different flavors, despite a shared warmth. Mace and nutmeg are botanical siblings but not a one-to-one swap, and allspice is a separate berry entirely. Use each where a recipe calls for it rather than substituting freely.
How much ground mace should I use?
How much ground mace should I use?
A pinch. An eighth to a quarter teaspoon seasons a sauce, a cake, or a batch of sausage. Mace is potent, so start small and taste before adding more.
What savory dishes use mace?
What savory dishes use mace?
Cream sauces, potted meats, cheese dishes, sausage, and pickling brines all take well to a small amount. A pinch in mashed potato or a chowder adds warmth without sweetness. That savory range is much of what makes mace worth keeping.
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Mace - Ground
$12.00