The fibrous covering of Nutmegs, the blades are generally used to flavour slow cooking meat dishes, stock, sauces and fish dishes.
Mace and nutmeg are very similar, though mace is somewhat more powerful.
Mace is a lighter colour and can be used in light-coloured dishes where the darker flecks of nutmeg would be undesirable.
A small amount will enhance many recipes, adding fragrance without imposing too much flavour.
Mace works especially well with milk dishes like custards and cream sauces.
It contributes to flavouring light-coloured cakes and pastries, especially doughnuts.
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.