Mace (Myristica Fragrans) is actually part of the Nutmeg plant; it is the lacy, orange Aril which covers the Nutmeg seed.
The history of these two seasonings goes back to at least the first century of the Common Era.
Mace was well known in South Asian cooking for centuries.
The Arabs were the ones to introduce Mace and Nutmeg to modern Western European kitchens.
The flavor of Mace is similar to Nutmeg but more delicate.
Mace is useful for traditional British pound cakes, puddings as well as meat and fish dishes.
Mace is useful when flavoring light flavored clear soups and sauces, it adds a delicate flavor and does not darken the visual appearance because of its light color.