This spice is the dry, outer aril that firmly envelops the nutmeg kernel. Even though mace and nutmeg are derived from the same nutmeg fruit, these two are considered to be entirely two different spices. Mace possesses an intense aroma compared to the nutmeg. It also tastes more pungent and spicier than nutmeg. That’s why it is a common sight to see mace in the kitchens of homes and restaurants all around the world. All though these two spices have similar uses in recipes, they are both hardly ever used together. Mace is mainly used in baking and has been playing the key role in flavoring doughnuts for centuries.
Mace has several health benefits that are different from what nutmeg offers. It is less in calories but contains more vitamin C, A, carotenes, calcium and iron than nutmeg. The active principles in ace spice have several therapeutic applications in numerous conventional medicines as anti-depressant, aphrodisiac, carminative and anti-fungal functions. The oil is also used in massages to lessen rheumatic pain of joints and muscular pains.