Brad's:

Latin Name: Myristica fragrans Houtt

Common names: Mace, True Mace

History
Mace is the aril (outside) covering of the fruit of the nutmeg.  The fruit of the luxuriant evergreen nutmeg are about the size of a peach (see above) and equally as delicious.  Within the fruit is the "seed" which we call nutmeg that is used in our recipes.  However, a thin, waxy coating is over the seed and this is the mace.  In the picture above, you can see the fruit (tan), mace (crimson) and barely see the seed within the mace.  At left is a close-up of mace on the seed and mace removed from the seed.  Finally, the ground mace used in recipes is at right.

Growing
Nutmeg trees are native to the East Indies but are now primarily grown in the West Indies.  Over half of the world's supply is grown on the island of Granada encompassing some 27,000 acres.  Needless to say, growing your own Nutmeg tree would be difficult (but not impossible).

Uses
Mace is removed from the outer shell of the nutmeg seed and put in the sun to dry.   During drying, mace changes its' color from crimson to the mustard-yellow.   Mace is lighter and more mild than nutmeg and is used in cakes, pies, preserves and cookies.  Mixed with other spices, Mace can be found in poultry seasoning, pie spices and meat spice blends.

Comments from Your Host,   Brad
Mace is not one of the first spices you think of in your cabinet; but a fine spice it is.

Recipes using Mace:

Hermits

Meatless Mincemeat

Know someone who would appreciate learning about this spice?

I would appreciate your passing it on!