Ground mace

Ground mace is a spice obtained from the dried aril that surrounds the nutmeg, a fruit of the Myristica fragrans tree. Its appearance is similar to a fine layer of orange or light brown powder, and its flavor is aromatic, delicate, and slightly sweet, with warm and spicy notes reminiscent of nutmeg, but milder.

Mace originates from the Banda Islands, part of the Moluccas in Indonesia, historically known as the Spice Islands. From there, it spread to various cuisines around the world, especially in European, Asian, and Latin American gastronomy.

Regarding its properties, ground mace is valued not only for its flavor but also for its digestive benefits and its ability to add a distinctive touch to both sweet and savory dishes. It is commonly used in desserts, sauces, stews, pastries, and hot beverages.

In different Spanish-speaking countries, mace may have different names or synonyms, although it is not very common to find very distinct local variants. Some related terms in Hispanic America could be:
- Nutmeg lace
- Nutmeg aril

However, the term mace is the most recognized and used in most recipes and specialty spice shops.