What is mace? All about nutmeg's less known twin, how cooks use it and a recipe idea
But while nutmeg is quite common – which cook, after all, does not have a nutmeg in the spice cupboard for grating onto eggnog or adding to a béchamel sauce? – mace is not.
The two spices are prised together out of the fruit, and the mace, which tightly surrounds the nutmeg, is removed.
When processed, nutmeg is a hard kernel that is easy to grate. The thin, delicate piece of mace remains flexible and leathery, which makes it hard to grate – I have tried without success to use a rasp grater, a hand-cranked spice grinder and an electric grinder.
Store pre-ground Mace in an airtight container in the freezer, so the spice keeps its flavour for longer. Photo: Shutterstock
If you are not using the mace whole, in stews or braised dishes, it is better to buy ground mace and store it in an airtight jar in the freezer. As with all pre-ground spices, the flavour and fragrance will fade over time.
Mace is used in alternative medicine, to treat digestive disorders, insomnia and anxiety. Like nutmeg, mace goes well in milk-based dishes.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
South China Morning Post
01-08-2025
- South China Morning Post
How to unleash nigella seeds' aroma and their reported health benefits
If you were to say 'nigella' to most foodies, they would probably think of British celebrity chef Nigella Lawson rather than the spice. Nigella seeds – which come from the Nigella sativa plant and go by other names, including black cumin, kalonji and kalo jira – look like small, sharp, jet-black sesame seeds. They do not have much aroma until they are cooked, either by toasting in a dry skillet, baking or lightly frying in oil, which is then imbued with their flavour. They have a crumbly texture and taste similar to dried oregano. Nigella is said to aid digestion, ease respiratory problems, calm the nerves and strengthen the immune system. Freshly baked swirl buns with nigella seeds. Photo: Shutterstock In the kitchen, nigella is sometimes included in the complex spice mixture known as ras el hanout alongside other ingredients such as cardamom, cumin, cinnamon, ginger, turmeric, coriander and pepper.
South China Morning Post
18-07-2025
- South China Morning Post
How Sichuan peppercorns give dishes that numbing mala flavour, and a recipe idea
The spice we know as Sichuan peppercorn is not actually part of the pepper family, although it is used in the food of China's Sichuan province (as well as in a few other cuisines). The spice is very fragrant but the effect on the tongue is less a flavour than a tingling sensation that numbs. The Sichuan peppercorn is the fruit of a type of prickly ash that belongs to the citrus family – and because it can carry citrus canker bacteria that has the potential to decimate the citrus industry in the United States, it cannot be imported into that country unless it has been irradiated. When buying Sichuan peppercorns, look for a bright, reddish colour; if they are dull and brown, they will not be very aromatic. Despite their name, Sichuan peppercorns are not from the pepper family; they are the fruit of a type of prickly ash that belongs to the citrus family. Photo: Shutterstock To enhance their fragrance, Sichuan peppercorns are usually toasted by being stirred in an unoiled pan. They can also be lightly fried, with the spice imparting its numbing sensation to the oil used.
South China Morning Post
04-07-2025
- South China Morning Post
What is asafoetida? Spice common in Indian cuisine is said to have many health benefits
Whoever decided to find out what asafoetida tastes like must have been very, very hungry. One of its nicknames – devil's dung – gives an idea of its stinking pungency. Advertisement It comes from the root of the asafoetida plant, whose stalks and foliage look somewhat like fennel fronds. The thick liquid made from it is dried into a hard mass, which is then crushed or grated into a powder. Asafoetida is used most frequently in Indian cuisines, where it is blended with other spices. When cooked, the pungency becomes mellow and agreeable. Its use is as much for its medicinal effects as for its flavour: it is said to be antibacterial, aid digestion and work as a sedative, while its anti-flatulent properties mean that in Indian cuisine it is usually cooked with beans and legumes. Asafoetida comes from the root of the asafoetida plant. Photo: Shutterstock A little asafoetida goes a long way, especially when it is in its lump form. It is often sold crushed and mixed with other ingredients, including starch, to make it easier to use. Look for it in shops that specialise in Indian products.
