Mace, Ground

Nutmeg trees are the only plant to produce two distinct seasonings: mace and nutmeg. The nutmeg itself comes from the seed, whereas mace is derived from the tree's lacy, red-orange aril that covers the seed. Mace has a flavor and aroma somewhat distinct from nutmeg, often featuring sharper, less sweet notes with hints of pine, pepper, and citrus-like coriander.

Ingredients: mace

Uses: Great in pork pies, Swedish meatballs, and rhubarb cakes and crumbles. Use as a nutmeg substitute. Sprinkle in your latte or over your vanilla ice cream. Toss into long cooking recipes like stew or stock.