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Spices & seasonings · Whole spices

Mace

Lacy orange-red covering of the nutmeg seed, with a softer, more peppery nutmeg flavour.

Also called: javitri, blade mace

A kind of spices

11 recipes with it

Read the full spice guide: flavour, history and how to use it

What it is

Mace (javitri) is the dried aril, a net-like covering that wraps the nutmeg seed. Fresh it is crimson; dried 'blades' are orange to tan and leathery. It tastes like a lighter, warmer, slightly peppery nutmeg and is used in small amounts.

Myristica fragrans

How it’s used

  • Mughlai biryani, korma and nihari
  • Potted shrimp and British pies
  • Sausages and pâtés
  • Light sauces and cakes

Characteristics

Taste
Delicate nutmeg with peppery notes.
Sold as
whole, ground
Cooking uses
Mainly a seasoning, Commonly cooked

Storage

Cool, dry and dark. Airtight jar away from light; blades keep better than ground mace.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
525 kcal
Protein
5.84 g
Carbohydrate
49.29 g
Fat
36.31 g
Fibre
20.8 g
Sugars
2.99 g

USDA FoodData Central: Spices, nutmeg, ground (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Nutmeg — Same amount; a little sweeter and stronger.

Related ingredients

Recipes with mace

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