Nutmeg is unique in the sense that it yields another spice known as mace. It is dried aril which covers the shell. It is present as a yellow red to red soft broken layer that surrounds the seed. The reddish pigment is lycopene, which is the main pigment of tomato. Generally the myristicine content of mace is higher and the aroma is regarded as superior to nutmeg. The mace being skinny, dries easily compared to kernel, nutmeg. Besides, mace will lose its reddish color on excessive drying. Because of this reason, mace and nutmeg are dried separately into two different spices. Mace gives 10 to 16% volatile oil. Mace and its oil are used in many foods where nutmeg is used. But being more costly, it is used in more expensive foods. Mace’s strong aroma is similar to a combination of pepper & cinnamon.
Mace is known to be aromatic product which is used in tonics and electuaries and is recommended for the treatment of inflammations of the bladder and urinary tract. It has a stimulating effect on stomach and intestines, increasing appetite and reducing nausea, vomiting and diarrhoea and a helpful remedy for many digestive problems. It is also applied externally and is useful in arthritis and chronic rheumatism
Mace is also used in savory dishes. It is regarded as baking spice as this flavour is valued in baked items like cakes, pastries and dough nuts, meats, sauces, curries, pickling, ketchup, and even Worcestershire sauce. Ground mace can be substituted in light colored sauces, clear broths, omelets, and mashed potatoes. It should be added at the begin of the cooking process to allow its full flavor to come out.