Nutmeg and mace (Myristica fragans) comes from the same plant. The lesser known, mace, is the aril or lacy covering on nutmeg and when dried becomes a thin, rusty brown outer cage on the nutmeg. Mace has a lighter flavor, with notes of cinnamon. Typically found only in ground form because of its brittle quality. Because of its more delicate flavor, it goes well with all seafood and can be used in sauces, soups and stews. Also used in drinks, pickling, preserves, creams, custards, and cheeses.