"The nutmeg tree (Myristica fragrans) is a tropical evergreen that produces both nutmeg and mace. Mace is the red lacy coating (called the aril) that encases the nutmeg seed. When the tree's fruit reaches maturity, it splits open and reveals the aril and seed. The fruit is harvested and the aril is removed by hand, flattened, and left to dry outside for 10 to 14 days. The red aril takes on an amber-, yellow- or orange-brown color as it dries and, when left whole, is called a ""blade"" of mace. The blades are sold as is or processed into a ground spice.
Uses of Mace
Besides being used as a flavoring agent, mace has been also used in traditional medicine for alleviating diverse digestive issues, from excessive gas to upset stomach and diarrhea, but there is little evidence of its effectiveness. One study did find preliminary evidence that extracts from nutmeg and mace have antioxidant properties and may help reduce inflammation
It also used in folk medicine to treat symptoms of graver diseases like cholera and rheumatism and to aid in the healing of mouth wounds or oral bacterial overgrowth.Because mace is used in such small amounts, generally one teaspoon or less, there's little chance for it providing a substantial nutritional benefit or to make a difference in your diet. But this spice does have good amounts of vitamins A and C, in addition to iron, carotenes, calcium, copper, and magnesium if consumed in quantities of 100 g or more, an overreach for recipes that call for very small amounts of the spice.
