Usage: Nutmeg and mace have similar taste qualities, nutmeg having a slightly sweeter and mace a more delicate flavor. Mace is often preferred in light-coloured dishes for the bright orange, saffron-like colour it imparts. It is nice in cheese sauces and is best grated fresh. In Indian cuisine, nutmeg is used almost exclusively in sweets. In European cuisine, nutmeg and mace are used especially in potato dishes and in processed meat products; they are also used in soups, sauces and baked goods. Japanese varieties of curry powder include nutmeg as an ingredient. Nutmeg is a traditional ingredient in mulled cider and mulled wine. Nutmeg powder is used as an ingredient, in small quantities, in the Indian spice mixture garam masala, which is a mixture of dry spices. It is also used as a flavouring agent in Indian sweets. Product usage are not tested and approved by USFDA. Products are suggestions by natural health practioner, please consult your doctor.