Grenada / Myristica fragrans
Ground from the lacy outer covering of the nutmeg, commonly called "blades," mace imparts a sweet and pungent flavor that is different from nutmeg, but complements it. French cuisine sometimes calls for them to be used in tandem to balance the flavors. Try mace as an accent in bechamel sauce, creamed spinach or spanikopita.
Try with Rhubarb Rugelach, Pickled Asparagus, Gingerbread Caramels, Chewy Lemon & Blueberry Mace Oatmeal Cookies, Sri Lankan Banh Mi, Carrot Cake Smoothie, Sumac Strawberries with Jasmine Pearl Pound Cake, Mace Gnocchi with Butternut Squash, Eggnog Chiffon Pie, Quatre Epices, Dawn's Apple Cranberry Pie, Tasmanian Pepperberry Berries, and Heavenly Béchamel and More Fun with Mace Blades
1/2 cup is about 2.24 oz