Mace

SpiceBerries,  Mace flower can be steeped in liquid and then the liquid can be used, or the mace pieces can be removed after cooking. One ‘blade’ is strong enough to flavor a meal of four to six portions. 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-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.

Mashed potato and other root vegetables can be given an exotic kick by adding nutmeg or mace and spinach in particular is often seasoned with nutmeg, especially in Italian cooking. With regards to savory meat dishes meat, nutmeg is often used as a substitute for black pepper, when a stronger and richer flavor is desired. You can add ground mace to meat marinades, sausage mixtures, curries and stews and nutmeg goes particularly well with lamb, chicken.