Mace

Mace is a spice derived from the dried aril that surrounds the seed of the nutmeg tree, Myristica fragrans. The aril forms a lacy, yellow-brown covering around the seed and is closely related to nutmeg. Mace has a warm, aromatic flavor that is slightly more delicate than nutmeg and is used to season a variety of dishes.

In cooking, mace is typically ground or used whole to flavor soups, sauces, meat dishes, and some desserts. It is usually added sparingly because its aroma can be strong. Mace is a traditional component in many spice blends and is commonly paired with nutmeg and cinnamon in baked goods and festive dishes. Its cultivation and use originated in the Indo-Pacific region, particularly the Maluku Islands in Indonesia, and mace became an important commodity in medieval and early modern trade.

The term mace also designates a different object: a heavy blunt weapon with a head mounted on a shaft, used in Europe from antiquity through the early modern period. Maces varied in design, with some featuring flanged or spiked heads to penetrate armor. They were effective for delivering crushing blows in close combat.

Ceremonially, a mace is a symbolic emblem of authority and governance. It is carried by an officer known as a macebearer in various legislative bodies, universities, and other institutions during processions and sessions, signifying institutional sovereignty and tradition.

Mace is also a brand name for personal defense sprays, produced by Mace Security International. These products typically contain oleoresin capsicum (OC) and are marketed for self-defense purposes.