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Mace consist of the dried aril, or lacy covering of a tropical evergreen tree. Mace has a slightly warm taste. It is used to flavor in bakery, meat, and fish dishes; to flavor sauces and vegetables; and in preserving and pickling. In the processing of mace, the crimson-colored aril is removed and is flattened out and dried for 10 to 14 days; its color changes to pale yellow, orange, or tan. Whole dry mace consists of flat pieces—branched or segmented, smooth and brittle—about 40 mm (1.6 inches) long
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