| ≥1 piece |
Biological Source : Myristica fragrans
Family : Myristicaceae
Mace is the dried "lacy" reddish covering or aril of the seed. The first harvest of nutmeg trees takes place 7–9 years after planting and the trees reach full production after twenty years. Mace is the crimson or bright red coloured spice or condiment, present as the second membrane covering the seed of the nutmeg fruit or the nutmeg. Its taste is milder than that of nutmeg and is used in recipes which are delicately flavoured. It consists of essential oils, which give out its peculiar flavour and aroma. Mace should be added at the beginning of cooking in order to develop its full flavour.