The deep piney clove-like aroma from mace fills the air around us as the beef rending simmers for our lunch in Jakarta. Called the flower of nutmeg, mace is the deep red lacy covering around the nutmeg, which is sold as whole blades, broken pieces or ground. More bitter than nutmeg, its flavor retains better than nutmeg when ground. Cultivated in Indonesia, Caribbean, Brazil or South Asia, mace is used in sausages, cream soups, sauces, and baked products of Europe. It is also popular in the Middle Eastern lamb and vegetable dishes, and is sprinkled over North Indian pulaos and meat dishes for added aroma.