Mace wraps around the nut of the nutmeg fruit like lacy fingers, bright red when fresh, but drying to a warm golden orange colour. Similar in taste and fragrance to nutmeg, but with a much more delicate, almost fruity flavour and fragrance that makes it a perfect complement to seafood, poultry and delicately flavoured meats such as veal. It is also an interesting substitute for nutmeg in all of its traditional uses – with root and green vegetables, in creamy sauces, biscuits, cakes and puddings.