Ceylon mace, also known as Sri Lankan mace, is a type of spice that is grown in Sri Lanka, formerly known as Ceylon. Mace is the bright red, lacy aril that surrounds the nutmeg seed. Ceylon mace is known for its unique flavor profile, which is characterized by a warm, slightly sweet taste with a hint of spice and a slight bitter aftertaste. It's considered to be a high-quality, premium product, and is sought after by chefs and gourmet food enthusiasts for its unique flavor profile. Ceylon mace is typically grown in the central highlands of Sri Lanka, and it is produced by smallholder farmers. The mace is harvested from the nutmeg tree when it's fully ripe, typically the mace is removed from the fruit, and then it's dried in the sun for several days, after that it's ready for use. Ceylon mace is used in a wide variety of dishes and cuisines, from traditional Sri Lankan curries to sweet and savory dishes. It's also used as a common ingredient in Ayurvedic medicine and it's considered to have many health benefits such as relieving digestive problems, and also used as a pain reliever. Ceylon mace is considered to be a versatile spice, it's used to season a wide variety of dishes and cuisines, from traditional Sri Lankan curries to Western-style stews, soups, and sauces. It's also used in baking, particularly in cakes and pastries, to give a unique flavor and aroma. The nutmeg industry in Sri Lanka has faced many challenges such as the pest attacks, and the decrease of nutmeg cultivation area due to the conversion of land to other crops. However, there are organizations and initiatives that are working to revive the industry and promote sustainable farming practices.