Food glossary



Mace, along with nutmeg is obtained from the fruit of the evergreen nutmeg tree. When the fruit of the tree (similar in size and colour to an apricot) are harvested, they are split open to reveal a red lacy layer covering the shell. This red layer is the mace, which is dried (it turns orange), and then sold as 'blades' or ground to make powdered mace. Mace and nutmeg have a similar aromatic, warm, sweet smell.

Uses: Mace is used in savoury and sweet dishes and is especially popular in milk-based recipes. It is also good in fish and seafood dishes and is an important spice in processed meats such as sausages.

To store: Store in a cool, dry place away from direct sunlight.