What part of nutmeg is referred to as mace?

Mace is the lacy, red aril that surrounds the inner seed of the nutmeg fruit. This aril is dried and processed to produce mace, which has a flavor profile similar to nutmeg but with a lighter, more delicate spice note. It is commonly used in both sweet and savory dishes and is often utilized in baking, sauces, and spice blends.

The other parts of the nutmeg, such as the inner seed, root, or fruit itself, do not correspond to mace. The fruit contains the nutmeg seed, which is ground to produce nutmeg spice. The root, while part of the plant's structure, is not used as a spice. Therefore, understanding that mace specifically refers to the dried, outer part of the nutmeg fruit helps clarify its unique position in culinary applications and spice use.