Mace

Mace is an aromatic spice obtained from the dried outer covering of the nutmeg seed (Myristica fragrans). This thin, orange-colored layer surrounding the nut, once dried, becomes mace and is used ground or in pieces to impart a warm, slightly sweet, and spicy flavor to various culinary preparations.

Native to the Banda Islands in Indonesia, mace has been valued since ancient times both in cooking and in traditional medicine. Its aroma is similar to that of nutmeg, but more delicate and subtle. In gastronomy, it is frequently used in recipes for pastries, soups, stews, sauces, and hot beverages to enhance the flavor without being too intense.

Among its properties, mace contains essential oils that provide its characteristic fragrance and possess certain digestive and anti-inflammatory effects. Additionally, it is rich in natural antioxidants.

In different regions of Latin America, mace is also known as nutmeg circle or simply called macís. Although it is less common in Latin American home cooking, its use is present in traditional and gourmet preparations that seek a distinctive and aromatic touch.