Mace is the spice made from the reddish seed covering the nutmeg seed. Its flavour is similar to nutmeg but more delicate, it is used to flavour bakery, meat, fish, vegetables and in preserving and pickling.
In the processing of mace, the crimson-colored aril (covering) is removed from the nutmeg seed that it envelops and is flattened out and dried for 10 to 14 days. Its colour changes to pale yellow, orange, or tan. Whole dry mace consists of flat pieces smooth, horny, and brittle.