Mace is one of those spices we may all have heard of but aren’t really sure what it is. It is actually the lacy coating (called the aril) that is found on a nutmeg seed. This lacy aril, which is red, is removed by hand from the outer shell of the nutmeg and then dried, becoming a yellowish-brown spice Add to recipes for an  authentic flavour & aroma. Mace spice significantly enhances color, taste, and flavor of foods Produced by local farmers in Kerala and safe to consume English Name: Mace, Hindi Name: Javantri,  German: Muskatblüte, Macis French: Fleur de muscade, Maci Italian: Noce moscata, Bengali: Jayphal, Tamil: Atipalam, Jatikkai, Jatippu Mace should be added at the beginning of cooking in order to develop its full flavor. Mace contains the same essential oils as nutmeg but in different rations, yielding a lighter and more citric aroma. A great bridging flavor between spices, mace is wonderful with poultry, in desserts, and in chai blends.