Mace spice

is usually known as the sister of Jaiphal. The only plant that provides us with two spices is the Jaiphal tree. Jaiphals are the real seeds of the tree, whereas mace is what is known as an airl the protective coating of the seed (unlike a plant like dill that provides us a spice and a herb).

Since mace's flavour and perfume tend to be stronger and less sweet than Jaiphal, they are slightly different from one other. It still tastes strongly like Jaiphal but there are also faint hints of pine, black pepper, and citrusy flavours resembling coriander. Despite coming from the same plant, the essential oils of mace and Jaiphal have diverse chemical makes up and distinct flavours.

How to use Mace?

Similar to a bay leaf, whole blade


can be used in long-cooking recipes to gradually release its flavour. Try breaking the mace aril in half and using a piece to flavour some simmering chicken stock, steaming basmati rice, or a jar of homemade pickles, particularly beets. You may also use one of these useful Microplane Spice Mills to ground it yourself.

Frequently Asked Questions

With a hint of citrus, cinnamon, black pepper, and pine, mace is softer and sweeter. It is used frequently in pastries, cakes, doughnuts, fish dishes, soups, and casseroles because it is more delicate than nutmeg.

Ensures the Health of Your Digestive System. One of the many advantages of mace spice is that it supports a healthy digestive tract.
Stimulates the appetite.
Increases blood flow.
Stress Reliever.
Dental wellness.
Protects the kidneys.
Cough and cold.
Fantastic Aroma

Mace is a spice made from the dried aril, or lacy covering, of the nutmeg fruit of the tropical evergreen tree Myristica fragrans. The flavour and aroma of mace are rather toasty and nutmeg-like.