Mace comes from the same tree as the better known spice - Nutmeg. Nutmeg isn't actually a nut, but the kernel of an apricot-like fruit. Mace is the second spice of this tree and is an aril thin lacy covering of the nutmeg seed or fruit. The nutmeg tree is a large evergreen tree that grows up to 60 feet tall. The tree produces Seeds or "fruits" that are harvested by hand.  the Mace is separated from the inner nutmeg seed.
Mace has a warm, aromatic flavor with hints of lemony sweetness -similar to nutmeg, yet more delicate. Mace and nutmeg are often substituted for one another but  mace is preferred by professional chefs, when the dish requires a lighter flavoring and to preserve the delicate color of a dish. Ground Mace is a delightful addition but should be used in small quantities or it will quickly overpower a dish or spice blend.
   Mace goes well with cabbage, cakes, carrots, cheese dishes, cookies, curries, homemade doughnuts, mashed potatoes, oyster stew, puddings, pumpkin pie, spinach, Swedish meatballs, sweet potato pie, stuffing, squash and yams.