Mace are the blades that surround the seed of the nutmeg tree. It has a similar flavor to nutmeg but is lighter and lemony. Mace can be used in sweet and savory dishes and can be found in some blends of garam masala, pickling spices, and mulling spices. It pairs well with black pepper, cardamom, cloves, ginger, and cinnamon, and its warm notes go well with lamb and chicken. Add a bit of ground mace to bechamel and cream sauces or spinach and seafood dishes. Sprinkle over pears, apples, and peaches while sautéing. Whole mace blades can flavor braises and soups; simply pick them out before serving.