Inside the nutmeg fruit is a brown, almost round, dense, oily, and hard nut—the nutmeg—protected by a thin, woody membrane called the aril. This is the seed coat that envelops the nutmeg seed. The mace flower, as it is called, this fleshy skin is composed of a network of fibers whose color often denotes its origin: the bright scarlet, brown, or orange-red flowers come from Indonesia; when they are pale, orange-yellow, or beige, they are native to the island of Grenada. The aril is dried in the sun for one or two weeks and then takes on a beautiful yellowish-brown color. It is then flattened and prepared to produce mace before being sold in strips, small pieces, or powder. Mace has the same flavor as nutmeg but more subtle. It is used more in savory dishes. Like cardamom, mace gives a wonderful aroma when sprinkled over meat dishes at the end of cooking. It is used in pullaos, to flavor rice cooked with lamb or vegetables.