Hearthkeeper's Wisdom: Mace

Mace comes from the lacy covering around the nutmeg seed, called the aril It has a lighter, slightly sweeter flavor than nutmeg with notes of flower, citrus, pine and black pepper.

A Long History

Because Mace and Nutmeg come from the same evergreen tree, they share the same history we learned about earlier.

Freshly harvested nutmeg and mace are laid out on a rustic wooden kitchen table, surrounded by jars of spices and utensils, capturing the essence of traditional culinary preparation.

Traditional Uses

Mace has long brought warmth and fragrance to both sweet and savory dishes. Though nutmeg often gets more attention, its delicate, lacy companion has a place of its own in the spice cabinet.

Traditional culinary uses include:

• Flavoring cakes, pastries, puddings, and custards

• Seasoning sausages, meatballs, and other meat dishes

• Adding gentle warmth to soups, sauces, and vegetable dishes

• Blending with cinnamon, cloves, ginger, and allspice

Here in Granny B’s kitchen, a little pinch finds its way into one of our family favorites: Swedish meatballs.

Growing Mace

Mace is harvested from tropical evergreen trees rather than garden plants.

It thrives in:

• USDA zones 10-11

• warm, humid tropical environment

• Thrives in fertile, well-drained soil

• Young trees need partial shade, while mature trees prefer full sun to partial shade.

• annual rainfall of at least 59 inches or 150 cm.

Because it requires tropical conditions, most of us enjoy mace from our spice cabinet rather than our backyard.

Harvesting

The fruit is picked when it splits open, typically 6 to 8 months after flowering, exposing the inner seed and outer covering. Workers remove the bright red, lacy outer layer (the aril) from the nutmeg seed by hand. The aril is flattened and dried outdoors for 10 to 14 days, during which it transforms from red to an amber or orange-brown color. Once dried, the mace is sold as whole "blades" or ground into a powder.

From Granny B's Kitchen

Below is one of our favorite meals, the recipe says it makes 12 servings, but someone is always coming by to snag a cooked meatball while I'm cooking so I normally double or triple this recipe. IF there are ever leftovers they freeze great.

SWEDISH MEATBALLS 

1 medium onion, chopped

4 tablespoons butter, plus more as needed

3 pounds ground beef

2 cups bread crumbs

1/8 teaspoon mace

2 eggs

2 cups half and half

2 1/2 teaspoons salt, divided

1/4 cup flour

1 teaspoon sugar

1/8 teaspoon pepper

1 cup water

Chopped parsley for garnish

In a large skillet heat 2 tablespoons butter then cook onion until tender, stirring occasionally.

In large bowl, mix onion, ground beef, bread crumbs, mace, eggs, 3/4 cup half and half and 2 teaspoons salt. Shape beef mixture into 1 inch meatballs.

In same skillet over medium-high heat, melt 2 more tablespoons butter, cook meatballs, 1/4 at a time, until browned on all sides, removing meatballs to bowl as they brown and adding more butter if necessary.

Stir flour, sugar, pepper and 1/2 teaspoon salt into the drippings in the skillet until blended, keeping the heat medium-low. Gradually stir in water and remaining 1 1/4 cups half and half, stirring to loosen brown bits from bottom of skillet; cook, stirring constantly, until mixture is thickened and boils. Return meatballs to skillet; simmer, covered, about 15 minutes to blend flavors, stirring occasionally. Check that the meatballs reach an internal temperature of 160°F using a food thermometer.

Spoon meatballs into serving dish or do like we do, add cooked egg noodles to individual bowls and spoon meatballs and sauce over the top, right from the skillet because, honestly who wants to wash more dishes than necessary and with the line that forms in my kitchen I'm usually getting out of the way of the rush to the skillet anyway. Sprinkle with chopped parsley.

Herbal Lore

Across many cultures, Mace has long been associated with governing psychic awareness, magic, clarity, purification and prosperity.

It has traditionally been added to incense intended to attract positive energy and ward off negative influences

A Word of Caution

Enjoy mace in the small amounts called for in recipes. Large amounts can cause serious poisoning, and mace essential oil should not be swallowed.

If you are considering mace as a supplement or remedy, especially during pregnancy or breastfeeding, or while taking medication, speak with a qualified healthcare professional first.

Hearthkeeper's Tip

Store mace in an airtight, opaque (dark glass or tin) container in a cool, dry, and dark place.

If you rub whole mace arils, a strong citrus-pine aroma indicates viability, while a dull or absent scent means it should be replaced. Ground mace is usually good for 6-8 months.

Moisture and heat will ruin Mace, so be sure to measure from your container over the counter and not the skillet or pot.

At a Glance

Botanical Name: Myristica fragrans

Common Names: Mace, nutmeg aril.

Family: Myristicaceae

Parts Used: aril

Flavor: pine, black pepper, and coriander-like citrus zest

Traditional Uses: Baking, savory cooking, and warming spice blends

Companion Herbs & Spices: cinnamon, cloves, allspice, and ginger.

Growing Zones: 10–11

From my hearth to yours~

Mace reminds us that even the delicate things can bring warmth, character, and a little unexpected magic to everyday life.

~Granny B