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Mace like nutmeg is used to flavor cakes and other sweets, but mace is also used in many savory dishes. These include meats, sauces, curries, pickling, ketchup, and even Worcestershire sauce. Mace can be used as a nutmeg substitute in most recipes. This spice is sweeter and milder, but has a similar flavor to nutmeg. Mace is often used in place of nutmeg when dark colored flecks of nutmeg might ruin the appearance of certain dishes. Ground mace can be substituted in light colored sauces, clear broths, omelets, and mashed potatoes. Crush or grind whole mace before use to release its essential oils, flavor, & aroma. Mace should be added at the begin of the cooking process to allow its full flavor to come out.
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The waxy red covering (i.e., Mace) is removed by hand from the outer shell of the nutmeg and then dried, becoming yellowish-brown mace. Mace is sold in whole pieces called blades or in the more commonly-found ground form. The color can often help you determine its origin. Orange-yellow blades most likely come from Grenada, while orange-red blades tend to be from Indonesia.
Mace has a flavor described as a combination of cinnamon and pepper, a more pungent version of nutmeg. It is used in cakes, puddings, custards, desserts, cheese dishes, souffles, sauces, soups, poultry, and fish. It especially complements dishes with cherries or chocolate.
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