Mace is the vermillion aril of a nutmeg seed. This fleshy encasement is harvested from the outer shell by hand; it is delicately and skillfully removed and then flattened with care being taken not to tear its lacy fibers. It is then dried in one piece. Despite this maneuvering mace is most often used ground. The taste of mace is lighter and more subtle than its biological companion nutmeg. Its subtlety still allows for a complexity of flavor notes; and it has been likened to a combination of cinnamon and pepper with hints of citrus. In its ground form it can be found in a variety of spice blends including curry powders, garam masala, and the Moroccan blend ras el hanout. In the US, however, it is probably more commonly associated with fall flavors and pumpkin spice blends.