Mace

Comes from the nutmeg fruit, mace has similar sensory quality of Nutmeg. Mace has more delicate flavor than Nutmeg and often preferred in light dishes for the bright orange, saffron-like hue it imparts. Mace works especially well with milk dishes like custards and cream sauces. It contributes to flavouring light-coloured cakes and pastries, especially donuts. It can enhance clear and creamed soups and casseroles, chicken pies and sauces. Adding some to mashed potatoes or sweet potatoes creates a more interesting side dish. Some beverages improve with a little mace, especially chocolate drinks and tropical punches. In original European cuisine, mace are used especially in potato dishes and in processed meat products; they are also used in soups, sauces, and baked goods. It is also commonly used in rice pudding.