The lacy outer covering of the nutmeg. It is made up of frond-like tendrils; one tendril, left whole, is called a blade of mace, but can be sold ground.
With a flavour similar to nutmeg, mace is the indispensable seasoning for English potted meats and prawns (shrimp) and Béchamel Sauce, and enhances the flavour of fish sauces, creamed dishes, and mashed or scalloped potatoes. A blade of mace is useful for flavouring dishes such as clear soups, jellies and pale sauces where grated nutmeg would spoil the appearance.