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In addition to being used in many savory recipes, mace spice, like nutmeg, is used to flavor cakes and other sweets. Meats, sauces, pickles, ketchup, curries, and even Worcestershire sauce are among them. Mace likes to use foods that are heavy in fat. Mace adds a distinctive flavor to soufflés, puddings, hot chocolate, and mannay sauces.
In most recipes, mace can be substituted for nutmeg. This spice tastes like nutmeg, but it’s sweeter and softer. When dark colored specks of nutmeg can tarnish the appearance of certain dishes, mace is frequently used in place of nutmeg. Mashed potatoes, omelets, clear broths, and light colored sauces can all benefit from the substitution of ground mace flavor. The mace spice is pounded into powder form in order to release its flavor, fragrance, and vital oils. Mace should be used early in the cooking process so that its taste can fully develop.
