Mace is used in curries, cakes, puddings, custards, desserts, cheese dishes, souffles, sauces, soups, poultry, fish, and especially compliments dishes with cherries or chocolate.

The Ajika Spice System:

1.  The size of Ajika bottles is organized as to the extent of useage of the spice. Larger bottles for spices that are used in larger quantities and medium bottles for spices used in medium quantities and small bottles for spices used in small quantities.
 

2.The bottles have a wide mouth, so they may be opened and displayed on the cooking counter before cooking and a spoon may be used for the spices. When oil is sizzling, you need to add spices fast.

The traditional small mouth tall jar storage system is too difficult to manage when quick decisions need to be made. With the traditional system one lands up putting the spice in the caps and having the steam from cooking destroy the essence of spices.

Christmas Punch
 

Ingredients
1 Standard bottle medium dry white wine
2 tbls. (30ml) cherry liquour
2 tbls. (30ml) gin
2 tbls. (1 oz) caster sugar
2 tsp. blade mace
cocktail cherries and lemon slices for garnish (optional)
 

Method:
Place the wine, liqueur, gin and sugar in a saucepan. Crush the mace blades and add them to the pan and cook 5 to 10 minutes. Strain the liquid through a fine sieve, discarding the mace.