Above: Beautiful illustration of the nutmeg fruit in Franz Eugen Köhler’s Medizinal-Pflanzen published in 1887 (now in the public domain).

I recently made some dutch spekulaas cookies (the kind you get with coffee, sometimes even in other countries), excluding the mace that was in the recipe, because I didn’t have any. Little did I know, mace is very similar to nutmeg, which I had. It even comes from the same plant.

Isn’t that a bizarre and beautiful thing? The nut within the fruit of the nutmeg tree is where nutmeg comes from, whereas the red laced tissue surrounding it is what becomes mace.

Via “the encyclopedia of spices” at the epicentre:

Mace and nutmeg are very similar, though mace is somewhat more powerful. Mace is a lighter colour and can be used in light-coloured dishes where the darker flecks of nutmeg would be undesirable. A small amount will enchance many recipes, adding fragrance without imposing too much flavour. Mace works especially well with milk dishes like custards and cream sauces. It contributes to flavouring light-coloured cakes and pastries, especially donuts. It can enhance clear and creamed soups and casseroles, chicken pies and sauces. Adding some to mashed potatoes or sweet potatoes creates a more interesting side dish. Some beverages improve with a little mace, especially chocolate drinks and tropical punches.