Mace is the outer shell of the nutmeg fruit. It has a lighter and aromatic flavour. Mace is offered in its whole form to retain every aspect of the spice, flavour, colour and aroma. Mace is lighter in 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 donuts. It can enhance clear and creamed soups and casseroles, chicken pies and sauces.

Mace is the outer shell of the nutmeg fruit. It has a lighter and aromatic flavour. Mace is offered in its whole form to retain every aspect of the spice, flavour, colour and aroma. Mace is lighter in 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 donuts. It can enhance clear and creamed soups and casseroles, chicken pies and sauces.