Mace is the bright red membrane that covers the nutmeg seed. After the membrane is removed and dried, it becomes a yellow-orange color. It's sold ground and, less frequently, whole (in which case it's called a blade). Mace is used to flavor all manner of foods, sweet to savory.
Taste: This spice tastes and smells like a pungent version of nutmeg. It is strongly aromatic, spicy and warming.
Uses: Mace is used in soups, cream sauces, lamb, chicken, potted meats, cheeses, stuffing, sausages, puddings, ketchup, baked goods, and donuts. It is used in French, English, Asian, West Indian, and Indian cuisines, and the spice blends garam masala, curry, and rendang.
Benefits: Mace contains some anti-oxidant compounds essential oils, minerals, and vitamins. It contains concentrations of essential oils, vitamin A, vitamin C, carotenes, iron, calcium. It has anti-fungal, anti-depressant, aphrodisiac, digestive, and carminative properties. Nutmeg and mace oil contains eugenol, which has been used in dentistry for toothache relief. The oil is also used as a local massage to reduce muscular pain and rheumatic pain of joints.