This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results


The outside covering of the nutmeg, which is the seed of the Myristica Fragrans tree. It's available as whole fronds and ground. Mace has a more delicate flavour than nutmeg, and should be added near the end of cooking, to preserve its flavour. See 'Nutmeg'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

Reviews / Comments

Not yet reviewed

Be the first to add a review

mace - wholemace powder & pieces
mace - wholemace powder & pieces