Ground mace is a ground spice that derives from the dried aril of the nutmeg seed. The aril, a net-like sheath, covers the nutmeg seed, which is otherwise called Myristica fragrans Houtt.
Mace has a fragrance similar to nutmeg, and it is aromatic and warm to taste. When ground, it takes on a golden-brown color that is also similar to nutmeg.
Cooks use ground mace on fish or poultry dishes, such as creamed chicken, or on a variety of vegetables, including spinach, carrots, asparagus and sweet potatoes. Cooks also add ground mace to sweets, using 1/4 teaspoon in cake batter or sprinkling a bit on top of hot chocolate.