Nutmeg and mace come from the same fruit. When you break the fruit open, you can see the deep red seed coat - the mace. Mace is preferred for less spicy dishes. Mace has the full, fresh and pleasant aroma of nutmeg, but its smell is stronger and has a lively, floral character with notes of pepper and clove. It tastes aromatic, delicate and unobtrusive with a slightly lemony sweetness, but has a rather bitter aftertaste.
Use:
Use mace in meat broth, chicken broth, gingerbread and other pastries, or even in vegetables and fine sausages.
Storage:
Mace should be stored in a cool, dry and ideally airtight place to retain its intense aroma for a particularly long time.
