This article provides an overview of mace, what it tastes like, its availability, alternative names, and of course what other ingredients make mace substitutes.
What is Mace?
Mace is the spice made from the lacy aril coating of the nutmeg seed. It is originally crimson in color and then dried for 10-14 days, where it then changes to a pale yellow or orange color.
Mace is also available in a ground form, where it is commonly used to flavor baked goods, vegetables, and meat, and also as a preservative. Mace is common in Asian, Caribbean, Indian and Moroccan cuisines, as well as some European.
What does Mace taste like?
Flavor-wise, mace is very similar to nutmeg, as it belongs to the same fruit, however, it is much less intense and has notes of cinnamon and black pepper. Mace works well in sweet and savory foods, by bringing out warm and woody notes.
Is Mace readily available in Supermarkets?
Mace is usually readily available in a powdered form in supermarkets, where it should be found in the herbs and spices section.
What are some alternative names for Mace?
There are no common alternative names for mace.
What is a good substitute for Mace in recipes?
Luckily, there are a number of great substitutes for mace. These include:
- Of course, the best substitute for mace would be nutmeg
- You can also opt for
What cuisines are Mace used in?
Mace is a spice that is derived from the outer layer of the nutmeg seed. It has a distinct flavor and aroma that is slightly sweet and warm. Mace is commonly used in a variety of cuisines around the world. Here are some cuisines where mace is commonly used:
Mace is a common spice in Indian cuisine and is used in a variety of dishes such as biryanis, curries, and garam masala spice blends. It is also used in some Indian desserts such as ras malai and phirni.
Middle Eastern Cuisine
Mace is used in Middle Eastern cuisine to add flavor to dishes such as rice pilafs and meat stews. It is also used in some traditional Middle Eastern sweets such as baklava.
Mace is a popular spice in European cuisine, particularly in French and English dishes. It is used in soups, stews, and sauces, and is also used in some sweet dishes such as custards and puddings.
Mace is used in Indonesian cuisine to flavor various dishes such as curries, soups, and stews. It is also used in some traditional Indonesian spice blends such as bumbu, which is used to season grilled meats and vegetables.
Mace is used in some Caribbean cuisines, particularly in Jamaican cuisine, where it is used to season dishes such as jerk chicken and pork. It is also used in some Caribbean sweet dishes such as rum cake.
North African Cuisine
Mace is used in some North African cuisines such as Moroccan and Tunisian cuisine. It is used to flavor dishes such as tagines and couscous.