Mace

The Mace Plant

Mace and nutmeg both come from the fruit of Myristica fragrans , an aromatic evergreen that grows to 66 feet, with dark green leaves, aromatic flowers, and large, brownish/yellow fruit. The female trees produce the fleshy fruit that splits in half once mature. Nutmeg is the dried seed of this fruit, while the bright red, lacy covering (the aril) is the mace. Native to Indonesia, Asia and Australasia, today mace is commercially cultivated in Indonesia, Malaysia (East Indian), Grenada (West Indian), and Sri Lanka (East Indian). Mace from the East Indies is a bolder orange, with a rich flavor, while mace from the West Indies is yellowish and a little milder.

A Glance Back

Mace is mentioned in the Sanskrit of 600 AD. In 1191, the streets of Rome were spiced with aromatics, including nutmeg, for the coronation of Henry VI. In 13th century England, a pound of mace was valued at about the price of a sheep or cow. In the early 17th century, the Dutch took over the spice trade from the Portuguese, who were until then the main suppliers of mace; they monopolized the trade for the next 200 years. The Dutch East India Company in 1735 burnt tons of surplus nutmeg to maintain a high price. It was introduced to Sri Lanka in 1804, the Caribbean island of St. Vincent in 1802, and Grenada in 1843. Grenada continues to be a leading producer.

Using Mace

Mace's very distinctive, warm, nutty, slightly sweet/citrus aroma and flavor is a bit more delicate and sweet than nutmeg, though similar. Mace is often used to complement shrimp, fish, meats and cheese, especially on British menus. It's also used in pickles, chutneys and ketchups. Try a bit in soups and béchamel sauce, and in bread or rice puddings, custards, and jellies. It's also traditionally found in stuffings, patés and sausages, especially a French white sausage made with chicken and cream. In the West Indies mace is used in alcoholic punches.

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