How to Use Mace in Sweet and Savory Cooking

Question

I picked up Mace on a whim, but I am now wondering what recipes can it but used in? I welcome any ideas.

Lynn Clark · Accepted Answer

Hi Janet -
Mace is the sister spice of nutmeg. Nutmeg trees are the only plant to give us two spices. (As opposed to a plant like dill which gives us a spice and an herb.) Nutmegs are the actual seeds of the tree while mace is what is known as an airl—the protective coating of the seed. Mace’s flavor and aroma differ slightly from nutmeg as its profile tends to be sharper and less sweet. It still carries distinct flavors of nutmeg, but with subtle notes of pine, black pepper, and coriander-like citrus.
Whole blade mace can be used just like a bay leaf, slowly releasing its flavor in long-cooking recipes. Try cracking the mace aril in half and use a piece to perfume a pot of steaming basmati rice, season some simmering chicken stock, or in a jar of homemade pickles, especially beets. Ground mace can be used in sweet applications like pumpkin pie, berry cobblers, or a hot toddy are obvious ways to use mace. Savory applications like Swedish meatballs, homemade barbecue spice rubs are welcomed surprises. Mace pairs well with other spices like cloves, allspice, ginger, vanilla, saffron, cinnamon, cumin, coriander, caraway, and fennel. The spice also works well with ingredients such as lamb, veal, pork, apples, sweet potatoes, carrots, mangoes, squash, cream, and cheeses.
Best,
The Milk Street Team

How to Use Mace in Sweet and Savory Cooking

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