Javentry-Mace is the outer shell of the nutmeg fruit. It has a lighter, sweeter flavor. Whole mace spice is the entire outer casing to nutmeg and is used to add a rich red-orange hue and delicate sweet woodsy flavor to dishes. Mace and nutmeg are both very widely used worldwide and have a variety of culinary applications as both a garnish and spice.

Mace features a rich aroma and a robust , warm taste. Mace is the lacy outer covering of nutmeg. Best used sparingly in sauces, soups, desserts, meats, fish, and Moghul dishes. A "blade" of mace is the dried outer coating of a nutmeg. Mace is the crimson or bright red colored spice present as the second membrane covering the seed of the nutmeg fruit or the nutmeg. A great bridging flavor between spices, mace is wonderful with poultry, in desserts, and in Tea blends.

• Similar to strong cinnamon in flavor.
• Add to sweet and savory cooking.
• Used in many Cooking dishes.
• Perfect for delicious home-cooked meals.