It is likely that everybody who bakes knows nutmeg, but possibly not mace. Mace and nutmeg come from the same tree. When nutmeg is harvested, the mace is actually the outer covering of the pods that must be removed to get the nutmeg. It is sun dried and ground up. It's flavor is quite similar to, though milder than, nutmeg. They can be used interchangeably. However, mace is the more expensive, because for every pound of nutmeg harvested, you only get about 1/2 pound of mace. Perhaps its best-known use is in doughnuts. It comes to us mainly from the Moluccas Islands in the Banda Sea, north of Australia.
Wow, I only get to go to HEB to buy mace - I'd much rather go here for it!!
I know that my Grandmother Adams used to keep mace in her spice cabinet, but I am not sure what she used it for. Recently, I came across it in the bulk spices area of my grocery store and have been exploring it. I believe it may be worth keeping in the pantry.
As Julia used to say, Bon apetit!
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