Mace comes from the same tree as the better known spice – Nutmeg. Mace is a membrane that separates the nutmeg seed from the fruit. The aroma of Mace is mildly nutty, sweet, and warm while the flavor and aromatic notes of lemony, peppery sweetness. Mace and nutmeg are often substituted for one another mace when the dish requires a lighter flavoring and to preserve the delicate color of a dish. Mace goes well in 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.