The nutmeg seed shell's aril, or vivid crimson, lace-like coating, is called mace or javitri. Mace has a somewhat peppery flavor and scent that are akin to nutmeg.
Mace may be used for a variety of dishes, including roast meats and sweets. Mace's flavor is adaptable and goes well with a wide range of dishes. The primary flavoring of lasagna, white sauce, and several stews is mace. It's also a common ingredient in sausages, pastries, pickle and fish sauces, chutneys, jam, and several Indian delicacies. Mace is a prominent ingredient in Mughlai and Chettinad cuisine.