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Originally Posted by uncledaddy
Mace? Woo Hoo....betcha that gets the eyes burning and watering. 
BTW...what's mace?  I'm having a cooking Dunce moment.  |
It's from the membrane that surrounds a nutmeg..the flavor is similar but not as potent as nutmeg is, and it's a lighter color so you can use it in bechamel dishes without it looking like little dark specks. I use it specifically in beef stew and welsh cookies.