Mace is the lacy, blood-red web that wraps the nutmeg seed inside the same fruit — a branching, net-like membrane called an aril that is peeled away and dried to brittle amber-orange "blades." It comes from the very same tree as nutmeg, but mace is the finer, more delicate of the twins: warm and woody-floral with a slightly more bitter, peppery edge and a paler colour that keeps light sauces clean. It scents béchamel and cream sauces, custards and pale baked goods, charcuterie and pâtés, and spice blends from garam masala to pickling spice.