When a Nutmeg fruit is cut open, the first thing that is revealed is the bright red lacy layer of mace, called the aril, which surrounds the nutmeg inside.
The mace is peeled off and dried, turning a rusty brown colour.
Although the aroma of mace is reminiscent of nutmeg, mace is not generally used in sweet dishes the way nutmeg is.
A few ‘blades’ of mace, as the pieces are called, compliment the flavour of steamed fish and vegetables.
Mace has no connection at all to ‘mace spray’ an irritant made from capsicum and so called because a ‘mace’ is also a big stick used for personal protection!
Other Common Names: Blade Mace, Jaffatry.
Botanical Name: (Myristica fragrens houtt)
Health Benefits: Similar to the medicinal properties of nutmeg, mace is considered effective in reducing digestive discomforts and flatulence associated with indigestion. It may be effective in reducing nausea, uneasiness of the stomach, and work to reduce bacteria in the body. Mace may also have anti-inflammatory properties, and is thought to promote enhance the mind, and may have aphrodisiac properties. It is an excellent source of essential and trace minerals such as potassium, copper, manganese, magnesium, zinc, calcium, and iron.