Mace is simply the husk of the nutmeg, which also has another fleshy outer layer. To extract it, the fruit is left to dry for four to six weeks, then peeled, the nutmeg is separated from the mace, and the mace is pressed.
Mace is widely used in Indian and Chinese cuisine, both directly in dishes and as part of a spice blend. It is ideal for countless dishes, stews, mashed potatoes, pasta, savory or sweet creams, sauces, and more.

Medicinal properties

Antibiótico natural, mal aliento, dolor de cabeza,fiebre. Potente anticancerígano.