The nutmeg tree, is a treasure in that it produces two seperate spices: nutmeg and mace. A piece of unground Mace is called a blade, this is the lacy-looking scarlet-colored shell that we know as mace. After the mace is peeled from the shell and dried, its beautiful scarlet color fades to a light brown. Its flavor is similar to, but more delicate than, the sturdy nutmeg. Mace has a flavor and aroma similar to nutmeg, with slightly more pungency.

The Molucca Islands are where mace was originally grown. There are both male and female trees and they are planted in a ratio of about 1 male tree for 10 female trees. The Portuguese controlled the Mace trade until they were driven out by the Dutch in 1602. At one point the price of mace was so high and nutmeg so low that one Dutch official, unaware that mace and nutmeg came from the same tree, ordered farmers to burn nutmeg trees and grow more mace trees.

One teaspoon ground mace can be substituted for 1 tablespoon mace blades, or for equal amounts of nutmeg. Mace lends a warm, fragrant, old-world spiciness to baked goods and sweets. You can also use it in an array of savory favorites, such as pates, soups and sauces, creamed spinach, mashed potatoes and is often found in wine mulling mixtures. It brings an excitement to vegetables or macaroni and cheese. Try 1/8 teaspoon for 4 servings. Sprinkle on fruits, whipped cream, or anything chocolate. Ground mace is a pleasing addition (in minute quantities) to pound cake as well as to Swedish meatballs, doughnuts, stuffing, sweet potato pie, oyster stew and barbeque sauces. I was surprised to know that most American hot-dogs contain ground mace.