Two distinct spices that originate from the same nutmeg tree are Jaiphal, or nutmeg, and Javitri, or mace. The oval-shaped pit is called nutmeg, and the red webbing that encircles the pit’s shell is called mace. The nutmeg seed is used to make the brown to light brown spice known as nutmeg. The flavor of nutmeg is softer, sweeter, and more delicate. It may be purchased whole or as a powder. Typically, it is bought, kept whole for a longer shelf life, then grated straight into the dish for a cleaner, fresher flavor.