Mace

            As the pear-shaped fruit of the nutmeg tree splits open with ripeness, a bright red filegreed network is revealed, which encases the nutmeg kernel. This network is mace. It is carefully removed from the kernel, dried (losing its red color for a rich brown), and ground for use as a delicate culinary spice. Mace can be substituted in any recipe calling for nutmeg; the taste of the two is quite different – and yet somewhat the same. Use mace in cookies, bread, and cheese; or to add flair to rice, ground meat, and fish sauce.

            It is good to remember, however, that mace, as with nutmeg, in very large amounts can be dangerous and produce toxic results.