spice (spice and herb) consisting of the dried aril, or lacy covering, of the nutmeg fruit of Myristica fragrans, a tropical evergreen tree. Mace has a slightly warm taste and a fragrance similar to that of nutmeg. It is used to flavour bakery, meat, and fish dishes; to flavour sauces and vegetables; and in preserving and pickling.

In the processing of mace, the crimson-coloured aril is removed from the nutmeg that it envelops and is flattened out and dried for 10 to 14 days; its colour changes to pale yellow, orange, or tan. Whole dry mace consists of flat pieces—branched or segmented, smooth, horny, and brittle—about 40 mm (1.6 inches) long.