Mace

Mace is a spice derived from the aril, a bright red, lacy covering that surrounds the nutmeg seed. After harvesting, the aril is dried, turning a yellowish-brown colour. It has a warm, pungent, and slightly sweet flavour, often described as being similar to nutmeg but more delicate.

Mace is used as a flavouring agent in a variety of dishes, both sweet and savoury. It is particularly common in baked goods, sausages, processed meats, and spiced sauces. Manufacturers add it to enhance and complement the existing flavours of food products.

Mace is not considered a food additive and does not have an E-number. It is used in small quantities as a spice for flavouring. The Food Standards Agency (FSA) does not list it as a regulated additive. There is no specific regulatory guidance on acceptable daily intake for mace as a spice. Evidence on health effects at typical dietary levels is limited, and it is not associated with significant health concerns when consumed as part of a balanced diet.