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Nutmeg trees are the only plant to produce two distinct seasonings: mace and nutmeg. The nutmeg itself comes from the seed, whereas mace is derived from the tree's lacy, red-orange aril that covers the seed. Mace has a flavor and aroma somewhat distinct from nutmeg, often featuring sharper, less sweet notes with hints of pine, pepper, and citrus-like coriander.
Uses: This common ingredient can be found in numerous dishes, such as pork pies, Swedish meatballs, and rhubarb cakes and crumbles. Moreover, it can serve as a nutmeg substitute. Sprinkle in your latte or over your vanilla ice cream. Toss into long cooking recipes like stew or stock.