MACE (Javetri) –This spice is made from the outer, lacy covering that surrounds a nutmeg. Mace has a more delicate aroma than nutmeg.
Mace is often preferred in light dishes for the bright orange, saffron -like hue it imparts.
In European cuisine nutmeg and mace are used especially in potato dishes and in processed meat products; they are also used in soups, sauces, and baked goods. In Dutch cuisine, nutmeg is added to vegetables such as Brussels sprouts, cauliflower, and string beans. Nutmeg is a traditional ingredient in mulled cider, mulled wine and eggnog.
The essential oil is obtained by steam distillation of ground nutmeg, and is used widely in the perfumery and pharmaceutical industries.