A spice from the external covering of the nutmeg seed. Used for seasoning sauces and ketchup.
Just as the singular form of pea was once pease, the singular of the spice now known as mace was once maces—a medieval kitchen would therefore have bottles of pepper, garlic, and maces. In the sixteenth century, people began to mistakenly think that maces was plural, as if it were a seasoning made up of several kinds of mace, and so they created a singular form that had never before existed—mace, the form it has retained to this day. The word mace—or rather maces—appeared in English in the mid fourteenth century, but its ulterior history is unknown.
A proprietary substance derived from the spice myristica fragrans. Its name is an acronym for methylchloroform chloro-acetophenone, a chemical compound used at one time in riot control because of its ability to irritate the eyes. Now it is considered too toxic for that purpose because it has occasionally caused death when used in poorly ventilated areas.
The kernel of the nutmeg fruit, an evergreen tree’s derivative spice, yields a scarlet layer next to itself, a green layer, and an orange layer upon splitting open during ripening. The scarlet layer, dried and ground, produces mace with a stronger aroma and taste akin to nutmeg’s, albeit more intense. It is possible to substitute it for nutmeg, albeit in smaller quantities, and it pairs well with cloves and ginger.
The secondary layer enveloping the nutmeg, employed in both “blade” and powdered manifestations, exhibits a taste akin to that of nutmeg and cinnamon. Traditionally integrated into curry powder, it sporadically complements a melange of herbs, culminating in a bouquet garni. Its utilization extends to sauces, stews, soups, as well as preparations involving meat, fish, and desserts.