Mace comes from the nutmeg tree which is native to Indonesia and Grenada. Mace surrounds and protects the nutmeg, which is the inner kernel of the apricot-type fruit of this tree. Mace is similar in taste to nutmeg but slightly more pungent.
Ground blade mace is great for baking and you should try small quantities of mace in apple or pumpkin pies, cakes and doughnuts. Mace is also used in many sausages, soups and sauces to add a well-rounded flavor. Both mace and nutmeg help in digestion, but if used to excess may cause over-excitement.
Mace surrounds and protects nutmeg and is similar in taste to nutmeg but slightly more pungent and pairs well with cloves.
Try small amounts when baking. Add to apple or pumpkin pies, doughnuts, and cakes. Use in sausages, soups, and sauces.
For 3-4 T of mix: Blend 2 T cinnamon with 1 1/2 t ground mace and ginger, and 3/4 t ground cloves