Nutmeg And Mace

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MACE / SEMPRA
Mace is the waxy outer layer that surrounds the seed of the nutmeg. The webbing around it is known as an "aril." The center of the nutmeg contains the single, hard seed.

Mace is often called the sister spice of nutmeg for their relation to each other in how they grow on the nutmeg tree. In fact, nutmeg trees are the only plant to produce two spices from a single plant.

Though similar in taste, mace has a flavor profile that is not quite as sweet as nutmeg and offers a sharper note of a bitter finish. Additionally, mace has more of a pepper-like finish to it, and notes of pine and coriander with citrus.

Nutmeg & Mace are two distinctly diï¬?erent spices produced from a fruit of an evergreen tree usually 9â??12 mtr high. Mace is the dried reticulated \'aril\' of the fruit and nutmeg is the dried seed kernel of the fruit. The trees are normally unisexual, bearing either male or femaleï¬?owers. The male ï¬?owers are born in clusters, whereas female ï¬?owersareoftensolitary. Fruitisaï¬?eshydrupe, spherical in shape, pale yellow in color with a longitudinal groove in the center. When the fruit matures it burst open along the groove exposing the bright attractive mace, covering the hard black, shiny shell of the seed called nutmeg.

The nutmeg tree is indigenous to the Moluccas. The major nutmeg growing areas are Indonesia and Granada. It has also grown smaller scale in Sri Lanka, India, China, Malaysia, Zanzibar, Mauritius, and Solomon Island. Nutmeg thrives well in places with warm humid climates from sea level up to 600 meters MSL. It grows on a variety of soils from sandy to clayey loams and red laterite soils with good drainage. A wellâ??distributed annual rainfall of 250 cm is ideal for the crop.

Both nutmeg and mace are used as condiments, particularly in sweet foods. The spice in the ground form is mainly used in the food processing industry, especially as a standard seasoning in many Dutch dishes. Nutmeg oleoresin is used in the preparation of meat products, soups, sauces, baked foods, confectionaries, puddings, seasoning of meat and vegetable, etc. The �eshy outer cover of the fruit is crystallized or pickled or made into jellies. Mace is used in savory dishes. It is used as a drug in Eastern countries because of its stimulant, carminative, astringent, and aphrodisiac properties. Excessive doses have narcotic effects. Nutmeg oil is used in cosmetics and toiletries.

Nutmeg And Mace

Nutmeg ABCD, SS, BWP and Mace

Nutmeg and mace are used for flavoring baked products and savories.

Nutmeg is a spice made from the seed of the nutmeg tree (Myristica Fragrans). This evergreen tree is the source of two popular spices, nutmeg, and mace. Nutmeg is the inner seed, while mace is the red, lace-like substance that covers the seed.

Mace is dry, outer aril that firmly envelops the nutmeg kernel. Even though mace and nutmeg are derived from the same nutmeg fruit, these two are entirely different spices. Mace possesses an intense aroma compared to the nutmeg. It also tastes more pungent and spicier than nutmeg. Mace is mainly used in baking and has been playing the key role in flavouring doughnuts for centuries.

Sri Lankan nutmeg, which contains an acute flavor of hazelnut, is widely used to sweeten dishes. There are 02 diverse culinary spices produced by the nutmeg tree namely nutmeg and mace. The nutmeg is considered to be sweet whereas the maze is strong and tart. Ceylon nutmeg can be included to Sheppard's pie, cheese dishes and root vegetable purees. This spice is used in Indian cuisine as an ingredient in savory and sweet dishes. In Indonesia, nutmeg is mainly used in soups. The Middle-eastern cuisine uses nutmeg in savory dishes. Nutmeg is included in baked goods and processed meats in European cuisine.

Grade Description Form
Grade 1 Highest qiality Nutmeg with or without shell. Whole, Powder
FAQ Fair to Average Quality Nutmeg, with or without shell Whole, Powder
Mace Grade 1 Highest grade Mace Whole, Powder
Mace FAQ Fair to Average Quality Mace Whole, Powder

Nutmeg, Mace, Mesoyi Skin