The nutmeg seed is covered with a yellowish brown spice called mace or javitri.It is often offered in ground or dried blade form. Mace has a flavor that is akin to nutmeg and includes hints of black pepper and cinnamon. It is often used in pickling and preserving, as well as in baked products, savory recipes, and spice mixes.

After the nutmeg seed's red aril is extracted, it is smoothed down and dried for ten to fourteen days. Mace may become brown, orange, or pale yellow in color as it dries. In comparison, Mace is more costly than Nutmeg.