Mildly nutty, warm and sweet--like nutmeg, but more delicate--mace is the dried, lacy covering of the nutmeg seed. It's used in soups, stuffing, puddings and baked goods for flavoring and in light-colored sauces for its lovely, saffron-like color.

Suggested Uses: Mace's very distinctive, warm, nutty, slightly sweet/citrus aroma and flavor is a bit more delicate than nutmeg, though similar. Mace is often used to complement shrimp, fish, meats and cheese, especially on British menus. Try a bit in soups and béchamel sauce, and in bread or rice puddings, custards, and jellies.It's also traditionally found in stuffings, patés and sausages, especially a French white sausage made with chicken and cream. In the West Indies mace is used in alcoholic punches.