Ground mace is a ground spice that derives from the dried aril of the nutmeg seed. The aril, a net-like sheath, covers the nutmeg seed, which is otherwise called Myristica fragrans Houtt. More »

Mace is aromatic with a fragrant nutmeg odor that works well when used in custards, light-colored pastries and cakes such as donuts. It can also be used to enhance the flavor of certain soups, chicken pies or sauces. More »

www.reference.com Food Cooking

Mace is the outer membrane of the nutmeg plant, so ground nutmeg would make for the most similar tasting substitute. Other common substitutes include ground allspice, pumpkin pie spice and ground ginger. More »

Some spice substitutions include cinnamon or nutmeg for allspice, fennel seed for aniseed, ginger for cardamom, saffron for turmeric, and chili powder for cumin. Cinnamon can be a substitute for allspice, cloves, ginger,... More »

Ras el hanout is a North African spice blend normally consisting of coriander, cinnamon, mace, nutmeg and peppercorn as well as cloves, cardamom, paprika, cumin and turmeric. Depending on the shop, additional ingredients... More »

The biggest difference between ground and rubbed sage is the spice's texture. Rubbed sage is created by rubbing the sage leaf into a light mix, and ground sage is made by grinding the leaf into a fine powder. More »

Some common spices are salt, pepper, cinnamon, nutmeg and mustard. Herbs are companions to spices and some common herbs are parsley, dill, rosemary, basil and oregano. As Asian and other non-European cuisines have become... More »

www.reference.com Food Food Facts Herbs & Spices