By Maryann Readal

Mace: The Elegant Twin of Nutmeg

Mace is a wonderfully unique spice. It derives from the Myristica fragrans tree and is native to Indonesia’s Banda Islands—the legendary “Spice Islands”—though it is now also cultivated in Grenada and other tropical regions. You can’t talk about mace without mentioning its twin, nutmeg, because, even though they are different spices, they grow together hidden inside the fruit of the Myristica tree. When the fruit is ripe, it splits open to reveal the seed (nutmeg), which is covered in a delicate, lacy, red membrane, called the aril, otherwise known as mace.

Once the fruit is harvested, the mace is carefully removed from the nutmeg seed and dried separately. When dry, it turns a warm orange color. The dried mace is sold either as a whole “blade” or as a finely ground powder. 

How are Mace and Nutmeg Different?

Although both spices come from the same stone fruit of the nutmeg tree, their flavors tell a different story. Nutmeg is commonly described as sweet and intense, while mace has a more delicate, less sweet, and slightly peppery flavor (Slofoodgroup Team, 2022). 

You might grate nutmeg over your eggnog or latte, but mace shines in other ways. Its complex flavor enhances both sweet and savory dishes—from cakes and puddings to sausages, stuffing, and curries—adding a depth of flavor that’s difficult to achieve with other spices. Ground mace’s light color makes it ideal for cream sauces like bechamel or even mashed potatoes, while whole mace blades infuse depth into long-cooked dishes like rice, stocks, and soups, much like a bay leaf (Spice House, 2024). It is frequently used in Indian, Caribbean, European, and Middle Eastern cuisines and even finds its way into pickling and food preservation (McCormick Kitchens, 2025).

Mace on the World Table

During the Middle Ages (450 to 1500 CE), mace and nutmeg—both valued for their flavor-enhancing and food-preservative properties—were coveted spices, acting as symbols of wealth on a noble’s dining table. It was common for nobility to have a platter of exotic spices at each meal, allowing guests to season their food according to their own taste (Hancock, 2021).

Historically, mace was more expensive than nutmeg because of the labor-intensive process of extracting it from the nutmeg seed itself. When the Age of Exploration dawned in the 15th–17th centuries, European sailors travelled the world and brought home exotic spices they discovered. Nutmeg and mace became so valuable that fortunes—and wars—were built around them.

Culinary writers reviewing modern cookbooks have concluded that mace is no longer as popular as it once was. Mace was once frequently used in English cooking, but has disappeared from contemporary recipes (Spence, 2024). Today, mace is harder to find and often pricier than nutmeg. It makes up only 5% of each nutmeg seed, making it less abundant. Additionally, it is more challenging to harvest. Global production of mace is limited—roughly 2,000 tons of mace to 12,000 tons of nutmeg worldwide each year (Spence, 2024).

Mace in the Apothecary

Mace’s medical story stretches back millennia. There is archaeological evidence of nutmeg use by the Indigenous peoples of the Indonesian Banda Islands as early as 1500 BCE. Nutmeg and mace were mentioned in the Indian Vedas (1500 and 1000 BCE), where they were prescribed for digestive and nervous system problems, headaches, and bad breath. Chinese healers used them to calm the stomach, and Ayurvedic and Far Eastern Traditional Medicine practitioners continue to do so today. 

By the 6th century, Byzantine medical texts clearly mentioned the two spices, nutmeg and mace (Hancock, 2021). Islamic medicine, and its use of herbs and spices, such as nutmeg and mace to address bodily imbalances, flourished in the 9th–10th centuries and later influenced European medical practice (Hancock, 2021).

During the Middle Ages, mace was one of the spices used by physicians and others to help protect against the Black Plague. Though lacking an understanding of germ theory at that time, it was believed to have illness-mitigating properties. Modern research has shown that it does have antibacterial properties in vivo (Suthisamphat, 2020).

In the modern apothecary, mace has evolved again; its essential oil is prized in aromatherapy and natural wellness products. Compounds like myristicin, safrole, and eugenol contribute to its calming, therapeutic effects (BMV Fragrances, 2025).

The Rest of the Story

The history of nutmeg and mace is entwined with world history, medicine, and cuisine, and the story is fascinating. They inspired explorers, shaped the global spice trade, and ultimately world history.

For a deeper dive into their global adventure, see The Herb Society of America’s blog post, Nutmeg—The Rest of the Story.

And with the holidays around the corner, why not give mace a try? Add a dash of this elegant spice to your festive baked goods, sauces, or savory dishes and bring a taste of history to your holiday table.

Medicinal Disclaimer: It is the policy of The Herb Society of America, Inc. not to advise or recommend herbs for medicinal or health use. This information is intended for educational purposes only and should not be considered as a recommendation or an endorsement of any particular medical or health treatment. Please consult a healthcare provider before pursuing any herbal treatments.

Photo Credits: 1) Fresh fruit showing mace (aril) and nutmeg seed (Creative Commons, Alexander Daniel); 2) Mace and nutmeg drying, Banda Islands (YouTube: https://www.youtube.com/watch?v=e9lp0MIaiQE); 3) Bechamel sauce (Creative Commons, Jacek Halicki); 4) Print of Portuguese Ship, 15 c. (Public Domain); 5) Dried mace (arils) (Creative Commons, Rainer Z.); 6) Botanical print of Myristica fragrans (Public Domain).

References

BMV Fragrances. 2025. The history and origins of mace oil: From spice to essential oil.  Accessed 10/30/25. https://www.bmvfragrances.com/news-blogs/history-origins-mace-oil-spice-to-essential-oil

Hancock, James. 2021. The early history of cloves, nutmeg, and mace. Accessed 10/29/25. https://www.worldhistory.org/article/1849/the-early-history-of-clove-nutmeg–mace/#:~:text=Nutmeg%20and%20mace%20were%20largely,%2C%20nux%20muscata%20(nutmeg)Spence

Slofoodgroup Team. 2022. Are Nutmeg and Mace the Same? Accessed 10/30/25. 

Spence, Charles. 2024. Nutmeg and mace: The sweet and savoury spices. Accessed 10/30/25. https://www.sciencedirect.com/science/article/pii/S1878450X24000696?via%3Dihub

Spice House. 2024. What is mace? Uses, flavors, and origins. Accessed 10/30/25. https://www.thespicehouse.com/blogs/news/what-is-mace?srsltid=AfmBOopRPs6LFEp7EX2Fszum3iMJ7pU8Kzon3ZhIaIp3sUiv6OeC0FMe

Suthisamphat, Naranpraphai. 2020.  Anti-helicobacter pylori, anti-inflammatory, cytotoxic, and antioxidant activities of mace extracts from Myristica fragrans. Accessed 10/30/25. https://pmc.ncbi.nlm.nih.gov/articles/PMC7146089/

Maryann is a member of The Herb Society of America’s Texas Thyme Unit in Huntsville, TX. She is a Texas Master Gardener and a certified Native Landscape Specialist with the Texas Native Plant Society and has received The Herb Society’s Nancy Putnam Howard Award for Excellence in Horticulture. She lectures and writes about herbs and plants and does herb training for Master Gardener programs. She gardens among the pines in the Piney Woods of East Texas.