Herb guide › Mace
Mace
The dried, lacy reddish covering of the nutmeg seed, with a warm, aromatic flavor similar to nutmeg but slightly more delicate.
Traditionally used for
Poor digestion, bloating
Potential benefits
Supports digestion, relieves gas, improves appetite, antioxidants
Origin
Indonesia (notably Banda Islands), Sri Lanka, Caribbean
How it is traditionally prepared
¼ teaspoon dried mace to 8 oz boiling water with ginger or cinnamon; steep 5–7 minutes.
Cautions and who should avoid it
Avoid in excess due to potential toxicity; not recommended during pregnancy in high amounts; may cause hallucinations or palpitations in large doses.
Get tea recommendations for how you feel, and keep a journal of what works for you.
This information is for general education about traditional herbal use. It is not medical advice and is not intended to diagnose, treat, cure, or prevent any condition. Talk with a qualified healthcare professional before using herbs, especially if you are pregnant, nursing, taking medication, or have a health condition.