Medicinal Uses: Digestive aid, Flatulence, Appetizer, Nausea, Diarrhea
Mace: (spice) Lacy, scarlet-colored aril (orange when dried) which surrounds the seed of the nutmeg fruit. Flavor is a combination of cinnamon and pepper, similar to nutmeg but much more subtle. Ground mace is often chosen for light-colored products, such as pound cake.
Mace is a lighter color and can be used in light-colored dishes where the darker flecks of nutmeg would be undesirable. A small amount will enhance many recipes, adding fragrance without imposing too much flavor. Mace works especially well with milk dishes like custards and cream sauces. It contributes to flavoring light-colored 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.