The aroma of Mace Powder is mildly nutty, sweet and warm while the flavor is warm, aromatic with hints of lemony sweetness. We more prefer mace when the dish requires a lighter flavoring and to preserve the delicate color of a dish.

Mace Powder is bright scarlet red in color. Once it is peeled from the seed and dried the color turns to a dull orange-yellow or orange-red. Mace Powder is a delightful addition but should be used in small quantities or it will quickly overpower a dish or spice blend. It is considered more of a savory spice and is a key ingredient in pickling spices.

Mace Powder can turns dishes a lovely mustard yellow and add delicate sweet-spicy flavors. Mace Powder goes well with barbeque sauces, cabbage, cakes, carrots, cheese dishes, cookies, curries, homemade doughnuts, mashed potatoes, oyster stew, puddings, pumpkin pie, spinach, Swedish meatballs, sweet potato pie, stuffing, squash and yams.

Mace Powder is frequently used in place of nutmeg when the darker color specs of nutmeg distracts from the appearance of certain dishes. Ground mace is an ideal nutmeg substitute in clear broths, light colored sauces and mashed potatoes.