Like nutmeg, mace has an aromatic-resinous and slightly sweetish-bitter taste, but is more refreshing and sweet than the kernel. In contrast to nutmeg, the aroma does not evaporate so quickly, which is why mace is better suited for cooking.

The mace flower is not the flower of the nutmeg tree, but a part of the seed of the tree fruit. During the harvest, the green fruit capsules are whipped open, in which hides the actual nutmeg - surrounded by a ruby red net - of the mace. The Macis - as they are also called - is carefully removed from the nut and then gently sun-dried. Depending on how carefully this is done, a yellow to red, in the best case amber-colored intensely fragrant mace blossom forms. The quality of the mace depends on the growing area, the degree of ripeness of the fruit and the know-how of the farmer, who harvests this exotic spice legend and processes it with a lot of love.