{"id":8038,"date":"2026-05-01T15:35:59","date_gmt":"2026-05-01T15:35:59","guid":{"rendered":"https:\/\/www.tilda.com\/en-au\/?p=8038"},"modified":"2026-05-01T15:36:47","modified_gmt":"2026-05-01T15:36:47","slug":"a-guide-to-mace","status":"publish","type":"post","link":"https:\/\/www.tilda.com\/en-au\/blog\/ingredient-guide\/a-guide-to-mace\/","title":{"rendered":"A Guide to Mace"},"content":{"rendered":"
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What is mace spice?<\/h2>\n

When you hear the word mace, you may think of self-defence spray or a spiked metal club. You\u2019d be right. But we\u2019re talking about the flavoursome spice, and it does have some similarities\u2026 it can pack a punch to pastries, cakes, cookies and crumbles, and savoury dishes too. But just to be clear, it doesn\u2019t have any relationship to the defensive pepper spray, so don\u2019t put the wrong one in your bag.<\/p>\n

Mace is a delicate, aromatic and versatile spice that grows on the tropical nutmeg tree (Myristica fragrans). This fragrant evergreen tree produces two spices from its fruits: mace and nutmeg. That\u2019s why mace is often called nutmeg\u2019s sister spice, because they come from the same mother. And like a big sister, it\u2019s also nutmeg\u2019s protector, because its bright red, web-like, leathery coating (called the aril) encases the nutmeg, shielding it from harm.<\/p>\n

The spice was very common in the 18th and 19th centuries, but has since fallen by the wayside, which is a real shame, because mace is just as worthy a spice as nutmeg, and some would argue more so.<\/p>\n

DID YOU KNOW?<\/h3>\n

Nutmeg trees (Myristica fragrans) are the only trees that produce two spices: nutmeg and mace. And that\u2019s why you\u2019ll hear mace referred to as nutmeg\u2019s sister spice, or sibling spice.<\/p>\n

Where does mace come from?<\/h2>\n

Since mace is grown on tropical evergreen trees, you\u2019ll find it in many tropical regions, like South America and the Caribbean. You\u2019ll definitely find mace on the Caribbean island of Grenada, which is the second largest producer of nutmeg in the world. That explains why nutmeg is their national symbol and appears on the country\u2019s flag.\u00a0 But mace is actually native to the Moluccas Islands, or Spice Islands of Indonesia, and that\u2019s where it\u2019s mainly grown. You\u2019ll also find mace in the West Indies, China and Sri Lanka. The colour of mace can help determine its origin. If the blades are orangey-red, they tend to be from Indonesia. If they have a more orange-yellow hue, then you\u2019re probably using Grenadian mace blades.<\/p>\n

Is Mace spice halal?<\/h3>\n

Yes, mace is considered halal as there are no animal-derived ingredients or alcohol involved in its production.<\/p>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

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Mace versus nutmeg: what\u2019s the difference?<\/h2>\n

Even though mace and nutmeg are related, they are different. Nutmeg is the seed found inside the fruit of the evergreen tree and mace is the lacy, waxy webbing that surrounds it. Their flavour is similar, but mace is spicier, more aromatic and resembles black pepper. But it won\u2019t keep its flavour as long as nutmeg, which is why it\u2019s recommended you use fresh mace, instead of from a jar that\u2019s been sitting in your kitchen cabinet a bit too long.<\/p>\n

One of the obvious differences between the two spices is colour. Nutmeg is brown, while mace is bright red, and once dried it takes on a darker yellow-orange, or brown hue. Because of its diverse colour spectrum, mace is the perfect spice if you want to give your plate a splash of colour.<\/p>\n

What is the difference between mace and pepper?<\/h3>\n

Mace is grown on the tropical nutmeg tree whereas black pepper starts life as berries in a clump on a flowering vine (like grapes). The berry is picked just before it is fully ripe, then dried until it shrivels and the skin turns black or dark brown, producing what we know as black peppercorns.<\/p>\n\n <\/div>\n \n \n

\n \"Mace,With,Nutmeg,On,White,Background\" <\/div>\n <\/div>\n<\/section>\n\n
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What does mace taste like?<\/h3>\n

Mace is milder and sweeter than nutmeg, with a hint of citrus, cinnamon, black pepper and pine. It\u2019s also more delicate than nutmeg, and that\u2019s why it\u2019s commonly used in pastries, cakes, doughnuts, fish dishes, soups and casseroles.<\/p>\n

What cuisine can mace be used in?<\/h3>\n

Mace is widely used in\u00a0Indian cuisine\u00a0to make aromatic curries and nutritious soups. It also features prominently in Asian, Caribbean and Moroccan cuisines, plus\u00a0British, Dutch, and French cooking too, making it a truly well-travelled and utilised spice. Mace can be used in both sweet and savoury dishes, from pastries to cakes, casseroles to stews, and it\u2019s great for flavouring meat and fish dishes. You can also use mace to uplift your pumpkin pie, elevate your cauliflower cheese and b\u00e9chamel sauce and pickle your veg.<\/p>\n

Top tip: try adding mace the next time you make mashed potato \u2013 trust us, it\u2019s a game changer.<\/p>\n

Whole versus ground mace: what\u2019s the difference?<\/h3>\n

Like nutmeg, mace is sold either whole or ground. When whole and dried, it\u2019s called a mace blade. But it\u2019s more commonly ground to a rough powder. If you want to experience the full flavour of mace, we recommend buying it whole and grinding it yourself using a pestle and mortar, spice mill or coffee grinder. If you don\u2019t have any of these in your cupboard, put the whole mace into a bag and then smash it with a rolling pin. But a word of caution, although ready-ground mace is easier to use, it deteriorates faster than whole mace. One blade of mace is strong enough to flavour a meal of four to six portions \u2013 so it\u2019s certainly a powerful spice.<\/p>\n

What is mace spice used for?<\/h2>\n

As well as the obvious use for cooking and flavouring food, mace spice can also be used as part of your dental routine! Used as a mouthwash it can help eliminate bad breath and treat tooth pain and aching gums. That\u2019s why you\u2019ll also find mace in toothpaste.<\/p>\n

How to use mace<\/h2>\n

Although mace is less widely used than nutmeg, the majority of sweet and savoury recipes call for this delicate, sister spice.<\/p>\n

Ground mace doesn\u2019t require any preparation and can be used straight out the jar. Add it to your\u00a0Worcestershire sauce, sprinkle it on porridge, in your mulled wine, or use it to add some spice the next time you make hot dogs or barbeque chicken. It\u2019s also a fine addition to your evening cocktail \u2013 so try it in your rum or whiskey. If ground mace is cooked too long it can become bitter, so it\u2019s best to add it towards the end of cooking, to give your dishes the perfect finish.<\/p>\n

If you\u2019re using whole mace blades, gently roast them and let them cool off before you grind them with your pestle and mortar. This simple step wakes up the essential oils within the mace blades, giving you a more fragrant spice. Whole mace blades can be used in exactly the same way as a bay leaf, slowly releasing flavour in recipes that take a long time to cook, like lasagne and casseroles. And like a bay leaf, just make sure you remove the mace blades before serving.<\/p>\n

By cracking mace\u2019s leathery coating (the aril) in half you can use it to perfume basmati rice, season your chicken stock and also a jar of your favourite pickles. Mace blade has an intense flavour and can become quickly overpowering, so don\u2019t confuse a tablespoon with a teaspoon. Everyone\u2019s tastes are different, so you may be best off adding just a pinch at a time until you\u2019ve reached a level of spice your taste buds are happy with.<\/p>\n

Where to buy mace<\/h2>\n

You can buy mace in most supermarket spice aisles, as well as whole foods and health food shops. Failing that, it\u2019s easily found online. In stores, you\u2019ll find ground mace in glass jars, while blades tend to come in bags.<\/p>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

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How to store mace<\/h2>\n

Whether whole or ground, due to its delicate flavour, make sure you keep mace away from direct sunlight and store it in an airtight container to keep its aroma. You can also store whole blades of mace in the fridge or freezer to maximise its shelf life.<\/p>\n\n <\/div>\n \n \n

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Substitutes for mace<\/h2>\n

As they have similar flavour profiles, nutmeg is the obvious substitute for mace. But remember mace is the stronger spice, so use twice as much nutmeg as you would mace.<\/p>\n

Cinnamon is a strong second choice due to its spicy notes, and it\u2019s also easier to find in your local supermarket. But cinnamon is more intense, so if you\u2019re using it as a substitute to mace, use about half the amount.<\/p>\n

Allspice is another option if you can\u2019t get your hands on mace in your local supermarket or wholefood store. It is a mixture of spices, one of which is nutmeg, and it also tastes a little like cinnamon. Like mace, allspice can be used to add flavour to both sweet and savoury dishes. But although it has a similar flavour profile to mace, it\u2019s stronger. So if you plan to use it as a substitute in your dishes, reduce the amount by half. You can always add more if needed.<\/p>\n

Mace spice benefits<\/h2>\n

Mace is an antioxidant. It\u2019s high in vitamins A and C and also contains a number of minerals including calcium, iron, magnesium and potassium. By adding it to your meals you can improve your digestion, boost your blood flow and protect your kidneys. It can also help alleviate cold and flu symptoms, and even combat stress. Mace has been used for hundreds of years in Chinese medicine as pain relief \u2013 a few drops of the essential oil mixed with an ounce of carrier oil or grapeseed, massaged on to the affected area, is said to help treat arthritis, muscle pain and aching joints.<\/p>\n

Recipes with mace<\/h2>\n

Now you\u2019re clued up on mace, it\u2019s time to use this versatile spice in your cooking. So where to start?<\/p>\n

For savoury recipes, try adding it to your favourite curries, stews, white sauces (like Alfredo, Mornay and Allemand), lasagna and even ketchup. It\u2019s a fantastic flavour addition for meat too: you can use it as a dry rub or stir it into your barbeque sauce before coating chicken or pork ribs.<\/p>\n

If you want to experiment with this delicate spice in sweet dishes, it\u2019s a wonderful addition to pumpkin pie, cookies, muffins, custards, cakes and pastries.<\/p>\n\n <\/div>\n <\/div>\n<\/section>","protected":false},"excerpt":{"rendered":"

All you need to know about nutmeg\u2019s sister spice.<\/p>\n","protected":false},"author":5,"featured_media":8041,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":true,"editor_notices":[],"footnotes":""},"categories":[268],"tags":[],"class_list":["post-8038","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingredient-guide"],"acf":[],"yoast_head":"\nA Guide to Mace - Tilda Rice Australia<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tilda.com\/en-au\/blog\/ingredient-guide\/a-guide-to-mace\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A Guide to Mace\" \/>\n<meta property=\"og:description\" content=\"All you need to know about nutmeg\u2019s sister spice.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.tilda.com\/en-au\/blog\/ingredient-guide\/a-guide-to-mace\/\" \/>\n<meta property=\"og:site_name\" content=\"Tilda Rice Australia\" \/>\n<meta property=\"article:published_time\" content=\"2026-05-01T15:35:59+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-05-01T15:36:47+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.tilda.com\/en-au\/wp-content\/uploads\/sites\/11\/2026\/05\/Mace.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1680\" \/>\n\t<meta property=\"og:image:height\" content=\"910\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"gemma\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"gemma\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.tilda.com\\\/en-au\\\/blog\\\/ingredient-guide\\\/a-guide-to-mace\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.tilda.com\\\/en-au\\\/blog\\\/ingredient-guide\\\/a-guide-to-mace\\\/\"},\"author\":{\"name\":\"gemma\",\"@id\":\"https:\\\/\\\/www.tilda.com\\\/en-au\\\/#\\\/schema\\\/person\\\/5ce84709d3d84b558bdbbbcbb92477be\"},\"headline\":\"A Guide to Mace\",\"datePublished\":\"2026-05-01T15:35:59+00:00\",\"dateModified\":\"2026-05-01T15:36:47+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.tilda.com\\\/en-au\\\/blog\\\/ingredient-guide\\\/a-guide-to-mace\\\/\"},\"wordCount\":4,\"image\":{\"@id\":\"https:\\\/\\\/www.tilda.com\\\/en-au\\\/blog\\\/ingredient-guide\\\/a-guide-to-mace\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.tilda.com\\\/en-au\\\/wp-content\\\/uploads\\\/sites\\\/11\\\/2026\\\/05\\\/Mace.jpg\",\"articleSection\":[\"Ingredient Guide\"],\"inLanguage\":\"en-GB\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.tilda.com\\\/en-au\\\/blog\\\/ingredient-guide\\\/a-guide-to-mace\\\/\",\"url\":\"https:\\\/\\\/www.tilda.com\\\/en-au\\\/blog\\\/ingredient-guide\\\/a-guide-to-mace\\\/\",\"name\":\"A Guide to Mace - 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