Mace Powder

Mace is the outer covering, or aril, of the nutmeg seed. It is a spice that comes from the same tropical evergreen tree, *Myristica fragrans*, native to the Banda Islands of Indonesia. After harvesting, the red aril is removed from the nutmeg seed, dried, and then ground into a powder.

Mace powder is used as a spice to add a warm, pungent, and slightly sweet flavor to foods. It is often found in baked goods, custards, dairy products, sausages, and in spice blends like curry powder. Manufacturers use it primarily for its flavor.

Mace is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a source of some nutrients, like manganese and iron, in small amounts. JECFA has evaluated nutmeg and mace and established an acceptable daily intake. While generally safe in culinary amounts, very high doses of nutmeg and mace can cause adverse effects. Evidence regarding specific long-term health benefits or risks at typical consumption levels is limited.