The Lesser-Known Spice with Unique Flavor and Health Benefits

Mace, the protective coating of the nutmeg seed, is the lesser-known sister spice of nutmeg. Although they come from the same plant, their flavor, aroma, and chemical compositions are distinctly different. Mace has a sharper and less sweet taste than nutmeg, and its aroma has a slightly different profile.

Historically, nutmeg was exclusively grown in Banda Island, Indonesia, until the British colonials introduced its cultivation to Sri Lanka, Malaysia, Singapore, and British Bencoolen in the 19th century. However, even before this, ancient evidence suggests that Sri Lanka had been using nutmeg, possibly through merchants traveling on the Silk Road

To process mace, the crimson-colored aril enveloping the nutmeg is removed and flattened out to dry for 10-14 days. During the drying process, the color changes to orange, tan, or pale yellow, resulting in flat pieces that can be branched or segmented. Mace has been used to flavor baked goods, meats, fish, sauces, vegetables, and even in preserving and pickling.

Aside from its flavoring properties, mace powder and essential oil also offer numerous health benefits. Mace is rich in minerals such as potassium, copper, manganese, calcium, zinc, magnesium, and iron, as well as B, C, and A vitamins, beta carotene, and cryptoxanthin. It is known to have anti-depressant, antifungal, digestive, aphrodisiac, and carminative properties.