i also added 1/2 tsp grated nutmeg and a couple large pinches of ground mace - the spice

Mace is the dried, lacy aril (seed covering) of Myristica fragrans, the same tree that produces nutmeg. Native to the Banda Islands of Indonesia, mace is harvested by removing the bright red aril from around the nutmeg seed and then drying it until it turns a rust-orange or reddish-brown color. The dried aril becomes brittle and is typically sold in blade form or ground into powder. Mace has a warmer, more peppery, and slightly less sweet flavor profile than nutmeg, with bright citrus and floral notes that are more pronounced and complex than its companion spice.

The two spices, though from the same fruit, have distinct chemical compositions—mace contains higher concentrations of certain volatile oils that give it its characteristic warmth and peppery bite.

Mace is used throughout European, Middle Eastern, and South Asian cuisines to flavor both sweet and savory dishes. It appears in béchamel and cream sauces, baked goods, custards, and spiced beverages. Ground mace is valued in spice blends, particularly in garam masala and Middle Eastern seasonings. Because of its warmer, peppery character, mace pairs well with cream sauces, vegetables, and light meats, often in dishes where a more subtle presence than nutmeg is desired. It is also common in pickling spices and forcemeats, where it adds depth without overwhelming.