Mace, Whole
Mace comes from the lacy red covering of nutmeg, dried into a warm, golden spice once worth more than gold. Originating in Indonesia, it shaped trade routes and royal kitchens.
In cooking & pastry, mace adds a soft heat — more subtle than nutmeg, with hints of citrus and pepper. Perfect for sauces, cakes, custards, and cozy desserts.
Bonus? It’s known to support digestion and overall wellness.
Small spice. Big story.
Welcome to the world of mace🐝
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Shipping & Questions
Shipping & Questions
Orders ship from our shop at 104 Avenue B in New York. Questions about an order, or looking for something you don't see? Email info@sos-chefs.com or call 212.505.5813.
Sourced, not ordered
Every jar chosen by Atef herself — Nepalese timut pepper to Iranian blue salt.
Packed locally
Filled by hand in the same room the city's chefs shop in.
A chef's best friend
Thirty years of "Yes, Chef" — white truffles flown anywhere, on request.
Every ingredient has a story
Where it grew, who grew it, and exactly what to do with it.
I created SOS Chefs in 1996, a small wholesale business with only a few items. It grew organically into hundreds of carefully chosen products, always keeping quality, efficiency, and originality at its heart.
Atef Boulaabi — Owner, SOS Chefs
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