mace

mace, spice consisting of the dried aril, or lacy covering around the seed, of the nutmeg fruit of Myristica fragrans, a tropical evergreen tree. The seed of the tree takes the name nutmeg. Mace has a slightly warm taste and a fragrance similar to that of nutmeg. It is used to flavor baked goods, meat, fish, sauces, and vegetables; it is also used in preserving and pickling.

Production and processing

The nutmeg tree originates from the Moluccas, or Spice Islands, in Indonesia, and it is primarily cultivated there as well as in the West Indies. Almost all of the world’s nutmeg, and therefore mace, is produced by Indonesia (75 percent) and Grenada, in the West Indies (20 percent). International trade classifies these spices as East Indian and West Indian, respectively, based on their region of origin. Besides these two regions, Malaysia, India, Sri Lanka, China, Zanzibar, Mauritius, and the Solomon Islands also produce nutmeg and mace, although on a much smaller scale.

The fruit of the nutmeg tree is apricot- or peachlike and bursts open when fully ripe—usually within six to eight months of flowering—exposing the shiny dark seed (nutmeg) enveloped by the crimson-colored aril (mace). In the processing of mace, the aril is removed from the nutmeg and is flattened out and dried for 10 to 14 days; its color changes to pale yellow, orange, or tan. Whole dry mace consists of flat pieces called blades. These blades are branched or segmented, smooth, horny, and brittle, and they measure about 40 mm (1.6 inches) in length. Globally, an estimated 2,000 tons of mace are produced every year.

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Chemical composition and characteristics

Mace has a higher proportion of essential oil than nutmeg kernel (8.1–10.3 percent versus 6.2–7.6 percent), and its major constituents are monoterpene hydrocarbons (such as sabinene, pinene, and phellandrene), oxygenated monoterpenes (such as limonene and terpinen-4-ol), and aromatic ethers (such as myristicin and safrole). Mace and nutmeg oils have similar compositions, but mace oil contains a higher proportion of oxygenated monoterpenes.

The taste of both spices has been described as warm, woody, fruity, peppery, and herbal, although some experts consider mace to carry a roasted, coarser, less-sweet, and spicier flavor. Mace, like nutmeg, has antibacterial, antifungal, anti-inflammatory, anticarcinogenic, and hepatoprotective properties. Its oil has shown insecticidal and larvicidal properties.

Uses in antiquity

Nutmeg and mace have been used across South and Southeast Asia for medicinal and culinary purposes since ancient times. Traditional Ayurvedic medicine suggests the use of mace as a remedy for stomach ailments. Though its use in ancient Rome is uncertain, a surviving mention of mace in the Roman epicure Apicius cookbook—also in the context of treating stomach troubles—implies Roman familiarity with the spice. Both nutmeg and mace were introduced to medieval Europe by Arab traders and found widespread popularity among noble European gastronomes. Mace was a common ingredient in many 17th-century British recipes for the wealthy, appearing more frequently than cinnamon or ginger in The Accomplisht Cook, or the Art & Mystery of Cookery (1660), the popular cookbook by English chef Robert May.

Contemporary uses

Mace is used in savory dishes, meat preparations, sauces, pickles, and ketchup. It is a common ingredient in the Indian ground spice combination garam masala. It is also used to flavor canned food and soft drinks. In traditional Asian medicine, mace is still used as a remedy for fever, digestive issues, asthma, and dental caries, and its essential oil is used in aromatherapy. Its nonmedicinal and nonculinary applications include its use in the preparation of soaps and perfumes.

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