It is one of the two spices resulting from the Nutmeg fruit, of the tree in the genus Myristica. Mace is the reddish lacy aril that covers the nutmeg seed which separates the pulp of the nutmeg fruit from the seed. It is a milder spice and is not as strong as the seed.

The most commercially used species is the Myristica fragrans, an evergreen tree native to the Banda Islands in the Moluccas (or Spice Islands) of Indonesia. Nutmeg and mace have similar sensory qualities, with mace having a delicate flavour and nutmeg having a slightly sweeter taste. Mace is often preferred in light dishes for the bright orange, saffron-like hue it conveys.

Family: Myristicaceae
Genus: Myristica
Species: fragrans
Scientific Name: Myristicafragrans Houtt.
Commercial Name: mace

Technical Details
Grades 
Once the mace is separated from the nutmeg it is dried in the sun making sure that there is no dampness left behind. The Grenadians store the mace in a dark and dry place for four months. Mace processed in this manner is superior in quality. It is pale yellow and brittle. This quality is highly-priced.  Grading is done according to size and quality. 
 
Composition of Mace
Moisture                            5.9%
Protein                               6.5%
Ether extracts                   24.4%
Carbohydrates                 47.8%
Fibre                                  0.8%
Ash                                     1.6%
Calcium                           0.18%
Phosphorus                    0.13%
Iron                               12.6 mg/100 gram
Vitamin B1                      0.37g/100 gram
Vitamin B2                    /0.56 mg/100 gram
Niacin                             1.2 mg/100 gram
Vitamin C                        12 mg/100 gram
Vitamin A                        175 I.U/100 gram

Harvesting Periods 
As Mace is part of the nutmeg fruit, harvesting is done the same as in nutmeg in January to March and June to August. Harvesting also takes place every 2 to 3 days between these two main periods.

Harvesting Methods
The mace is gently removed by squeezing the soaked nutmeg between the thumb and forefinger until it is released from the nut. The mace can be either sun-dried or dried in the shade making sure that no dampness is left behind.

The available forms of mace are generally whole. 

Uses
Mace has a delicate flavour than Nutmeg which has a slightly sweeter taste. Mace has similar sensory qualities to nutmeg. Mace is often preferred in light dishes for the bright orange, saffron-like hue it conveys. 

Some Health Benefits Of Mace It can assist:

• The formation of new red blood cells and iron deficiency can lead to anaemia, weakness of muscles and fatigue. Copper and iron are essential for the new blood cell formation and in increasing the circulation of blood. It is effective in preventing life-threatening conditions such as diabetes. 

• Being rich in manganese can assist in the defence of antioxidants.
• By its high manganese content can stimulate the release of serotonin to create a feeling of relaxation and reduce nervous tension. & stress
• The essential oils myristicin and macelignan are important in reducing the degradation of cognitive function in patients affected by dementia and Alzheimer’s disease.
• Stimulates digestive processes increasing the secretion of gastric and intestinal juices and the discomfort of constipation.   
• Contains known antibacterial properties in treating halitosis, gum problems and toothache.
• Mace oil is an excellent sedative and contains anti-inflammatory properties. It is ideal in the treatment of arthritis, rheumatism, sores, lumbago, joint and muscular pains. 
• Increases appetite
• It can effectively prevent and dissolve kidney stones and it is considered a natural remedy for treating infections and associated conditions affecting the kidneys
• It protects from influenza and many viral diseases and is considered a good remedy for treating asthma. It is also effective in treating colds and coughs. It is one of the ingredients in the preparation of cold rubs and cough syrups.

Culinary Uses Of Mace Spice

Mace spice known for its amazing bouquet of fragrance adds an exotic flavour to dishes. Containing antioxidants, vitamins, minerals and other essential compounds, it is an excellent and exotic addition to culinary flavours.

Kinds of ketchup, pickles, sauces and curries, flavouring milk and tea. Add it as a flavour enhancement in soups, broths, mashed potatoes and in rice preparations. In addition, cakes, muffins, puddings and sweets including different bread benefit with the addition of mace.