Mace is a yellowish-brown spice that is derived from the dried lacy coating of the nutmeg seed. Available in ground form and as dried “blades,” it is often paired with other aromatic spices. Mace figures prominently in Asian, Caribbean, Indian, and Moroccan cuisines, and is also used in British, Dutch, and French cooking. It is commonly found in spice blends and baked goods, as well as savory dishes like soups, sauces, and poultry and fish recipes. The “mace” that is used as a defensive pepper spray has no relationship to the spice.

Mace is widely used in Indian cuisine to make aromatic curries and nutritious soups. It also features prominently in Asian, Caribbean and Moroccan cuisines. Plus British, Dutch, and French cooking too, making it a truly well travelled and utilised spice. Mace can be used in both sweet and savoury dishes. From pastries to cakes, casseroles to stews. And it’s great for flavouring meat and fish dishes. You can also use mace to uplift your pumpkin pie, elevate your cauliflower cheese and béchamel sauce and pickle your veg.

Mace is an antioxidant. It’s high in vitamins A and C and also contains a number of minerals including calcium, iron, magnesium and potassium. By adding it to your meals you can improve your digestion, boost your blood flow and protect your kidneys. It can also help alleviate cold and flu symptoms, and even combat stress. Mace has been used for hundreds of years in Chinese medicine as pain relief – a few drops of the essential oil mixed with an ounce of carrier oil or grapeseed, massaged on to the affected area, is said to help treat arthritis, muscle pain and aching joints. It’s great for dental health too. Used as a mouthwash it can help eliminate bad breath, treat tooth pain, and aching gums. While protecting your teeth from a number of dental issues. That’s why you’ll also find mace in toothpaste.