Mace is the lacy outer covering of nutmeg. A highly valued spice. Mace has a rich aroma and a strong, warm taste. Mace is best used sparingly in sauces, soups, desserts, meals and fish desserts. Mace, Javithri, Javitri, Jaypatri , Jathipatri, Japathri, Jayitri. Mace Whole are the other common names used in various regions over the Globe. Mace and nutmeg are different parts of the same fruit of the nutmeg tree. The fruit, which is about the size of an apricot and similar in colour, splits when ripe to reveal brilliant red arils encasing the brown nut. These red arils are mace, which turns to an orange colour on drying. The nutmeg is the oval-shaped pit, which is the fruit, and mace is the bright red webbing that surrounds the shell of the pit. The mace is removed, dried and then ground into a coarse powder that turns a reddish color. Mace can be used as a whole spice for briyani seasoning.