Mace is the ground outer covering (Aril) of the nutmeg seed. A piece of ungrounded Mace is called a Blade. It is commonly found in Indonesia, Grenada. The more the mace gets drier it turns out to be more orange in colour that resembles its guarantee of high quality. The mace is also found in Creamy and Brown varieties. The whole dried mace is known as Blade. Mace has a flavour and aroma similar to Nutmeg, with slightly more pungency. 

Mace has a versatile flavour that can be used in various cooking preparations. Mace is the main flavouring of White Sauce, Lasagna, Stews and Ragouts, also for Sausages and Pastries, Jam, and in some Indian desserts and also in Mughlai cuisine. In Hindi it is known as Javitri, Javinthri, Jaypatri. The Mace is highly nutritional product that contains protein and fibre. 

Spices add variety in cooking and food preparation. It also add aroma to enhance taste of the food. Mace is very popular in European foods where it is used in both savoury and sweet dishes. It is the dominant flavour in doughnuts. Mace can be used just as Nutmeg in things like cakes, scones, and spice cookies. It can also be used in curries, soups, cream sauces, roasts, and various other ingredients.