Below is a list of all known varieties for Mace. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Blade Mace | The whole, large pieces of the mace aril, often left untrimmed, retaining the highest concentration of flavor. |
| Mace (Ground) | The aril of the nutmeg seed, ground into a powder, offering a delicate, warm, orange-hued flavor. |
| Mace (Ground, High Color) | Ground mace optimized for its orange color, used in light-colored sauces and baked goods. |
| Mace (Ground, Standard) | The standard ground form for general use, offering a warmer flavor than nutmeg. |
| Mace (Vietnamese) | Mace sourced from Vietnamese nutmeg trees, offering a unique regional profile. |
| Mace (Whole Blade) | The aril sold as a whole, lacy covering (blade), used for infusing liquids and slow-cooked dishes. |
| Mace (Whole Blade, Premium) | Mace sold in large, undamaged blades, indicating high quality and minimal oil loss. |