nutmeg & mace
Mace is the bright red/orange ribbon that exposes the brown black shell, inside which is the nutmeg. Mace is very similar to nutmeg, but is gentler and more delicate in all categories.
Taste: Warm, aromatic. Sweetish in nutmeg, a bit more bitter in mace.
Look: Nutmeg is a large, round seed while mace is ribbony and tan with a pink hue.
Smell: Fresh, rich, and warm with some floral notes.
Use in sweet and savory dishes.
Use to flavor pastries, cakes, doughnuts, infuse in teas, and in rich north Indian curry dishes.
Pairs well with seafood and poultry.
Great with cabbage, soups, or curries with a coconut milk base.
Pairs well with allspice, amchur, cinnamon, clove, cocoa, coconut, ginger, lemongrass, and coriander.
- Grind mace blades in a spice grinder, a bit tough in a mortar and pestle.
- Buy nutmeg seeds whole and grind yourself for the best flavor. The oils are volatile and flavor dissipates quickly once ground.
- Whole nutmegs will keep for a few years in a tightly sealed jar stored in a dry place.
- Best to add freshly ground nutmeg directly at the end of cooking for the most rich, powerful flavor.
- Calming, anti-anxiety effects
- Reduce cholesterol and memory loss
Disclaimer: The sole purpose of the Health Benefits section of our spice pantry is to provide information about the tradition of ayurveda. This information is not intended for use in the diagnosis, treatment, cure or prevention of any disease. If you have any serious acute or chronic health concern, please consult a trained health professional who can fully assess your needs and address them effectively. Check with your doctor before taking herbs or using essential oils when pregnant or nursing.