Basics

Mace is the outer covering of the seed nutmeg. The membrane called an aril is bright red in color until it is removed from the seed. After drying it becomes yellowish in color.

Producers

Mace and Nutmeg have been produced for over a thousand years for medicinal purposes. Thanks in part to the Portuguese, Dutch, and English, Mace and Nutmeg have made their way around the world. Malaysia and the West Indies particularly Grenada produce nearly all of the world supply of Mace and Nutmeg. I am checking, but I think there was an actual war fought over Mace and Nutmeg.

Aromatics and Flavors

The aroma of Mace is very similar to that of Nutmeg. Just a bit more Pungent and Bitter than nutmeg.

Culinary Uses

Mace cam be used in every application that Nutmeg might be used in. From Sweet to Savory foods, Mace is particularly good in Creams, Soups, Cheese and Roast Meats. With a bit of sugar, it can be added to cream desserts. This is the only spice I can think of that comes from, or is the outer membrane of another spice.