Mace is possibly the most interesting and unique of all spices. It’s a little-known fact that mace is from the same seed pod that gives us nutmeg. While nutmeg is the inner seed of the pod, mace is the lacy reddish net that surrounds the outside of the shell. During harvest, the mace is removed whole and dried, at which point it is known as a blade.
Mace is very similar to nutmeg in flavour and scent, though a little more delicate and sweet. It is also more expensive, since there is so much less of it in each pod. It is used in baking as well as savoury dishes where a slightly different flavour or colour is needed. We use mace in several of our spice blends, including garam masala and ras el hanout.