Mace is the crimson or bright red coloured spice taken from the second membrane covering the seed of the nutmeg fruit.
Its taste is milder than that of nutmeg and is used in recipes which are delicately flavoured. It consists of essential oils, which give out its peculiar flavour and aroma. Mace should be added at the beginning of cooking in order to develop its flavour.
It is most commonly seen in mughlai and awadhi cuisines.
Mace is best sourced from a specialist spice merchant. Do not accept powdered mace as a substitue.