Mace

Bring complexity and refinement to your cooking with themace, a rare and precious spice made from the aril (husk) of the nutmeg. Slowly dried after harvest, this orange-red ribbon develops awarm, floral and slightly lemony fragrance, more subtle than nutmeg itself.

Hand-harvested in Sri Lanka, mace is prized for its finesse and aromatic richness. It offers asweet and complex flavor, between sweet pepper, dried flowers and citrus zest. It delicately flavors your dishes without overpowering them.

Perfect for enrichingsauces, soups, curries, stews, but alsodesserts, infusions or compotes, mace appeals to family, vegetarian or gourmet kitchens with itssubtle and elegant warmth.

Mace is a rare and delicate spice, derived from the aril (husk) of the nutmeg. Less pungent and more floral than nutmeg, it offers warm, peppery, lemony, and slightly sweet notes, with great aromatic elegance. Dried naturally after harvest, it is used whole or ground into powder.

How to use mace in cooking

To perfume with finesse

Mace adds warmth and complexity without overpowering. It pairs wonderfully with soups, white sauces, curries, risottos, stews, or even vegetable purées.

In infusion

Added to herbal tea, compote, or hot milk, mace releases sweet, enveloping aromas. A subtle alternative to cinnamon for sweet dishes.

In desserts

Finely grated or infused, it enhances creams, flans, compotes, gingerbread, and even oriental pastries. It adds a refined depth and a slightly floral note.

In plant-based cuisine

It goes very well with legumes, cereals, squash, carrots or sweet potatoes, reinforcing the natural flavors without masking them.

Mace Around the World – 5 Ideas to Explore

🇮🇳 India – Mixed into a homemade garam masala to flavor a vegetarian curry.

🇲🇦 Morocco – Integrated into a tagine with dried fruits, to add warmth and elegance.

🇫🇷 France – Infused in a béchamel or a pumpkin cream.

🇮🇩 Indonesia – Grated into vegetable soup or fragrant coconut milk.

🇬🇧 United Kingdom – In a pudding or crumble, to delicately enhance the fruit.

🇮🇳 India –Mace is a key ingredient in manygaram masala mixes, where it brings a warm, floral note to curries, biryanis and spicy sauces.

🇱🇰 Sri Lanka –In Sri Lankan cuisine, mace is often infused into oil at the beginning of cooking to flavor thelentil, fish or vegetable currieswith depth and subtlety.

Tips for using it well

• Whole: infuse it in a hot liquid (soup, cream, milk, broth).
• Powdered: Use a pinch (1/4 tsp) for 4 people.
• It pairs well with: cinnamon, cardamom, cloves, nutmeg, vanilla or ginger.

Why choose this mace?

This Ceylon mace is hand-harvested in Sri Lanka, using an artisanal and sustainable approach that respects the nutmeg trees. Each aril is carefully detached and air-dried, revealing an intense orange-red color and exceptional aromatic depth. A noble, rare, and vibrant spice—perfect for enriching your everyday recipes or your most creative dishes.