Mace (Myristica fragrans) is a delicate, bright-colored spice obtained from the aril, or lace-like covering, of the nutmeg seed. Harvested from the evergreen nutmeg tree, which thrives in tropical climates such as Indonesia, Sri Lanka, and India, mace is highly valued for its warm, aromatic flavor and vibrant appearance. It is a premium spice in both culinary and medicinal traditions, appreciated for its unique blend of sweetness and spiciness.

While nutmeg and mace come from the same fruit, mace offers a more delicate, floral, and slightly peppery flavor. Its bright red-orange hue (which turns golden or amber after drying) adds both taste and visual appeal to dishes. In cooking, mace is often used in baked goods, desserts, soups, sauces, stews, and spice blends. It is a favorite in garam masala, pickling mixes, curry powders, and European spice blends.

Apart from culinary use, mace has long been prized in traditional medicine. It is known for its digestive, anti-inflammatory, and antimicrobial properties and is used in tonics, teas, and herbal formulations. Its essential oil is also utilized in perfumery, cosmetics, and aromatherapy, thanks to its soothing aroma.

High-quality mace is crispy, unbroken, and free from mold, with a rich aroma and deep color. It should have minimal foreign matter and be stored in a cool, dry environment to maintain flavor and prevent deterioration.