The sister spice of nutmeg, mace spice, has a special role in the culinary arts. It comes from the nutmeg tree, which is unique in that it is the only plant that produces two different spices. On the other hand, plants like dill yield both a herb and a spice, but never two. The flavor of mace is found in the aril, a thin layer of lace-like material that covers the seed, not in the actual nutmeg seeds.
Mace differs from its sister nutmeg spice by its flavor and scent. Although they both come from the same place, mace has a sharper flavor profile than nutmeg. It has a complex bouquet of flavors, combining warmth with extra piney overtones, a touch of black pepper, and a citrus zest that tastes like coriander seeds.