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Thursday, 12 December 2019 07:19

Nutmeg and Mace - A Story of Two Spices from the Same Mother

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Ceylon Spices Ceylon Cnnamon Ceylon Pepper Spice Island Sri Lankan Spices Nutmeg and Mace Ceylon Spices Ceylon Cnnamon Ceylon Pepper Spice Island Sri Lankan Spices Nutmeg and Mace

‘Nutmeg & Mace are two distinctly different spices produced from a fruit of an evergreen tree ‘Myristica fragrans’ which is usually 9-12 meters in height. The nutmeg is the oval-shaped pit, which is the fruit, and mace is the bright red webbing that surrounds the shell of the pit. These trees are normally uni-sexual, which bears either male or female flowers. Their fruit is a fleshy drupe, spherical in shape, pale yellow in color with a longitudinal groove in the center. When the fruit mature it burst open along the groove exposing the reddish bright attractive mace, covering the hard black, shiny shell of the seed called nutmeg. Commercially the mace is removed, dried and then ground into a coarse powder that turns a reddish color. The nutmeg can either be dried and left whole and packaged for grating, or dried and grated fresh.

Nutmeg tree is indigenous to Moluccas. And they are grown majorly in Indonesia and Granada. Also it grows in Sri Lanka, India, China, Malaysia, Zanzibar, Mauritius and Solomon Islands in smaller scales. Nutmeg and mace is a spice where it has a unique taste which is mainly used in sweet foods. The taste between mace and nutmeg is slightly different where mace is more spicy and pungent which is similar to the combination of pepper and cinnamon. Preferably nutmeg has a more sweeter, delicate flavor and fragrance than mace. The ground nutmeg or mace are generally used in baking in food processing industry and also a a seasoning in many dutch dishes. However nutmeg and mace also has a promising history among all the spices produced in Sri Lanka and plays a major role in annual spice production in the country too.



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Read 2262 times Last modified on Tuesday, 25 January 2022 05:35
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