Mace spice, which is prepared by drying and grinding the nutmeg seed's crimson, lacy outer membrane, is warm, sweet, and faintly spicy. Compared to nutmeg, mace spice has a softer, more subtle flavor and scent, making it ideal for lighter meals like shellfish. Mace spice and mace powder is a popular component in Middle Eastern, Indian, and European cuisines. It goes well with other spices like ginger, cinnamon, and cardamom in both sweet and savory recipes, such as baked goods, stews, curries, and sauces.

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