Uptill the 18th century, the world's only source of nutmeg was Indonesia. Mace is a more expensive spice than nutmeg and has a separate, subtler flavour. Mace is a bit more delicate in flavor than nutmeg.Mace tends to have a role in Indian cuisine that is somewhat reserved to sweet dishes and a food colouring used for its saffron-like colour. Mace is used in curries, cakes, puddings, custards, desserts, cheese dishes, souffles, sauces, soups, poultry, fish, and especially compliments dishes with chocolate
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