An aromatic golden brown spice obtained from the dried aril (net-like sheath) which covers the Nutmeg seed, Myristica fragrans Houtt. Mace is yellowish-tan to reddish-tan in color, made up of flat, hornlike, shiny branched pieces with a fragrant, nutmeglike aromatic odor and warm taste. Mace and nutmeg are from the same tree, a large evergreen tree native to the Moluccas Islands and the East Indian Archipelago.
• Substitute 1/4 tsp. Ground Mace for 1/4 tsp. Ground Nutmeg.
• Add 1/4 tsp. to batter for a 2-layer chocolate cake.
• Add a pinch to lemon glaze, baked custard, sliced fresh fruit or fruit salad dressing.
• Use in pound cake, cakes, cookies, coffee cakes, brownies, nut breads, Danish pastries, fruit pies, steamed pudding or puddings.
• Use on fish or poultry dishes such as creamed chicken or turkey.
• Add to spinach, carrots, asparagus, sweet potatoes and yellow vegetables.
• Sprinkle on hot chocolate, eggnog and milk shakes.