Mace are the red arils of the fruit of the nutmeg tree, which turns to an orange colour when dried. It possesses nutmeg’s rich and warm aroma but the smell is stronger with hints of pepper and cloves. The taste of mace is warm and subtle with lemony-sweetness. Mace is commonly used in savoury dishes and to flavour dairy-based sauces such as béchamel. It is often added sparingly to delicate soups and sauces for eggs, fish, and other seafood.