Delicate and refined, mace (macis) is the lacy crimson membrane that surrounds the nutmeg seed. With a flavor that’s subtly warmer and more floral than nutmeg, it evokes saffron’s elegance and cinnamon’s spice without overpowering. Mace is prized in both sweet and savory cuisines—from spiced cakes and custards to biryanis, velouté sauces, and North African tajines. A little goes a long way. This is spice for the quietly powerful.