Ground mace flower comes from the aril of the nutmeg (Myristica fragans), known for its use in the cuisine of multiple cultures. This aril, extracted from the fruit's shell, is known for its distinctive flavor and intense scarlet color. In Indian and Chinese gastronomy, mace is used to enliven a variety of both sweet and savory dishes. In Europe, it is commonly found in potato puree recipes, pastas, and meat dishes. Its use dates back to medieval cuisine, where it was employed as a spice for sugar or honey, as in the traditional pinyonada de mel. To obtain mace, the fruit of the nutmeg is dried for several months before being shelled and pressed. Ground mace flower is a versatile ingredient that can add depth and an exotic touch to meals.