Question about mace

I really like mace when making jerk chicken. I don't have a recipe that calls for it, but I usually throw some in, or substitute it for some of the other spices. Might be a good way to put it to use.

It's the inner cover of the nutmeg nut.  It's a versatile spice which has been used in western cooking since pre-Christian Rome. 

You automatically reach for it when you're looking for a spicy/sweet profile.  It compliments ginger, nutmeg (duy), clove, and cinnamon.

On the more savory side, it's good in all sorts of stews -- especially things where you want a little spiciness.  Curries for instance.  It plays off anything slightly sweet well.  Mashed sweet potatoes, e.g.

Something like sauerbraten is right up its alley.

It bakes extremely well; and again, the common association is with a spicy/sweet profile, like pumpkin pie.  Good with any sort of spice or spicy/fruit bread like banana bread, pumpkin bread and so on.  I think most North American home cooks use it for holiday baking and otherwise forget it. 

Unlike whole nutmegs which hold for quite a long time, mace -- especially ground mace -- doesn't.  Write a throw-out date on the can 6 months from when you bought it. 

Hope this helps,

BDL

Boar, I thought that blades, when you could still find them, had keeping power. Was I misinformed?

Try it in Béchamel sauce, just like nutmeg.

Or in mashed potatoes, or pommes dauphines.

Another suggestion, and I'm not sure why I didn't think of this earlier, would be to make Pfeffernüsse, which could be my favorite holiday cookie. I've never tried making them with mace, but I'm sure it would be great.  , w,  hich,, 

I never used that one also but, I can suggest also that, you can make it as one ingredient in creamy white sauce.