Mace comes from the same tree as the better known spice – Nutmeg. The “fruits” are harvested using long poles with nets on the end and then the Mace is separated from the inner nutmeg seed. The aroma of Mace is mildly nutty, sweet and warm while the flavor is warm, aromatic with hints of lemony sweetness —similar to nutmeg, yet more delicate. Mace and nutmeg are often substituted for one another but we prefer mace when the dish requires a lighter flavoring and to preserve the delicate color of a dish.
Mace goes well with barbeque sauces, cabbage, cakes, carrots, cheese dishes, cookies, curries, homemade doughnuts, mashed potatoes, oyster stew, puddings, pumpkin pie, spich, Swedish meatballs, sweet potato pie, stuffing, squash and yams.
Mace is frequently used in place of nutmeg when the darker color specs of nutmeg distracts from the appearance of certain dishes. Ground mace is an ideal nutmeg substitute in clear broths, light colored sauces and mashed potatoes.
Mace partners well with cardamom, Cinnamon, cloves, coriander, cumin, ginger, nutmeg, paprika, pepper, and thyme.