Ground Mace

Made from the lacy, sci-fi-looking red membrane called aril that encases nutmeg seeds in their shells, mace has never become quite as commonplace an ingredient as the more famous spice it’s wrapped around. But it’s equally worthy of attention, adding a similarly musky sweetness, but with a subtle lemony quality. It pairs beautifully with chocolate and wine, so it’s great in desserts, but it also lends a nice undertone to long-cooked stews and curries.