Mace comes from nutmeg. The lacy aril is removed by hand from the outer shell of the nutmeg and then dried, becoming yellowish-brown mace. Mace is sold in whole pieces called blades or in the more commonly-found ground form.
The color can often help you determine its origin. Orange-yellow blades most likely come from Grenada, while orange-red blades tend to be from Indonesia. Mace has a flavor described as a combination of cinnamon and pepper, a more pungent version of nutmeg.
Nutmeg may be substituted for mace in a pinch and vice versa, but obviously the end result will be affected as with any substitution.
Mace, spice consisting of the dried aril, or lacy covering, of the nutmeg fruit of Myristica fragrans, a tropical evergreen tree. Mace has a slightly warm taste and a fragrance similar to that of nutmeg. It is used to flavour bakery, meat, and fish dishes; to flavour sauces and vegetables; and in preserving and pickling.
They are also used for treating cancer, kidney disease, and trouble sleeping (insomnia); increasing menstrual flow; causing a miscarriage; as a hallucinogen; and as a general tonic. mace are applied to the skin to kill pain, especially pain caused by achy joints (rheumatism), mouth sores, and toothache.
Mace as a spice is much stronger than nutmeg , can be used very well to enhance nutmeg in compositions. The usage of Mace is much less than Nutmeg. Mace can form very interesting spicy notes in combination with pepper and citrus oils.
In perfumery, mace extract finds some use along with other spicy and warm-aromatic materials for “men’s colognes”, after-shaves, fougeres, chypres, in modern fantasy lotion perfumes, etc. It blends well with geraniol, nerol, Iavandin absolute, oakmoss products, Iinalool, coriander oil, sage clary, petitgrain oil, mandarin oil, lime oil, rosemary oil etc.
Mace Absolute - 100% Pure & Natural -