Warm · aromatic · gently sweet · slightly bitter · delicately spicy
Mace is the dried outer covering of the nutmeg seed and comes from the same tree as nutmeg, Myristica fragrans. Its flavour is warm, aromatic and gently sweet, similar to nutmeg but more delicate and refined.
In Sri Lankan cuisine, mace is traditionally used in curries, rice dishes, spice blends, soups and festive recipes. Even a small amount can add remarkable depth and complexity.
It can be used whole during cooking or finely ground and pairs especially well with cinnamon, cardamom, cloves, pepper and coconut.
Mace is traditionally used in Ayurveda-inspired cooking as a warming and aromatic spice. It is generally used in small amounts and pairs well with rice dishes, curries, soups, vegetables and desserts. Due to its warming character, it is commonly associated with balancing Vata and Kapha, while more moderate use may be preferable for strong Pitta.
