Compared to other spices, the history of mace is relatively young. According to historical records, Arab spice dealers only brought mace together with the much more well-known nutmeg to the Egyptian city of Alexandria in the 6th century. Around 400 years later, the finely aromatic mace arrived in Europe. In gourmet circles, the taste of mace is slightly milder, more elegant and finer than nutmeg. Mace is the dried aril of the nutmeg that is used as a spice. Mace is sometimes referred to as flower of nutmeg. For all classics, the elegance of mace is a must: It tastes great in combination with all grain dishes, soups, stocks, sauces – and is an absolute must in any bechamel sauce. Secret tip: it perfectly rounds off meat ragouts.