Nut mace spice is a dried, outer lacy coating (called the aril), enveloping firmly around the nutmeg kernel. This lacy aril, which is red in color, is carefully removed by hand or by using a knife, from the outer shell of the nutmeg. It is then dried, making it a yellowish-brown spice. It significantly enhances color, taste, and flavor of foods. It gives light saffron color to the dishes. Mace spice is used to flavour bakery, meat, and fish dishes, and to flavour sauces and vegetables too. We hand pick ripe nutmeg and the mace is carefully removed from the nut in such a way that the flower isn’t broken and then dried.