Mace
(Myristica fragrans)
Description
Mace is the arillus (fleshy seed covering) of the nutmeg. The evergreen nutmeg tree grows to be about 15 metres high and can, when well cared-for, bear fruit three times a year. Dried mace has a red-orange colour and has a more delicate taste than nutmeg. Despite the fact that they come from the same tree, nutmeg and mace should be considered to be two different spices.
Origin
Nutmeg is native to the Banda Islands of Indonesia, but is also cultivated in Sri Lanka and the West Indies. Mace from Indonesia is red-orange in colour, while mace from Grenada is more yellow-orange.
The former Dutch colony of Indonesia enjoyed a monopoly position for a long time. However, the British broke this monopoly by cultivating the trees in the West Indies (Grenada). It was only when the Frenchman M. Poivre smuggled some seed out of Indonesia and started cultivating it that the Dutch lost their monopoly.
Did you know?
It was not known in the Netherlands that mace and nutmeg came from the same tree, as can be seen from a request to Indonesia to replace all nutmeg trees with mace trees (mace was more valued than nutmeg in the Netherlands).
Mace is used for digestive problems, such as diarrhoea and indigestion.
Quality
Good quality ground mace is red-orange in colour. It is best stored separate from other spices, in a air-tight glass jar, as it has a very dominant smell.
Uses
Mace can be added to both sweet and savoury dishes, such as fish, beef stews and béchamel sauce. It should be added just before serving. The best meat dishes contain mace instead of nutmeg.