Comes from the nutmeg fruit, mace has similar sensory quality of Nutmeg. Mace has more delicate flavor than Nutmeg and often preferred in light dishes for the bright orange, saffron-like hue it imparts. Mace works especially well with milk dishes like custards and cream sauces. It contributes to flavouring light-coloured cakes and pastries, especially donuts. It can enhance clear and creamed soups and casseroles, chicken pies and sauces. Adding some to mashed potatoes or sweet potatoes creates a more interesting side dish. Some beverages improve with a little mace, especially chocolate drinks and tropical punches. In original European cuisine, mace are used especially in potato dishes and in processed meat products; they are also used in soups, sauces, and baked goods. It is also commonly used in rice pudding.