Mace is a delicate, aromatic and versatile spice. Kanlook Enterprises supplies well prepared and proper standard highest quality mace which dried for 10 - 14 days from their own plantations.
Nutmeg it is often used in baking recipes for cakes, cookies, and in savoury dishes such as soups and stews, sausages, meats, soups, fruits and preserves. The mace is removed, dried and then ground into a coarse powder that turns a reddish colour.
Product Name Mace
Specification
Cultivation Type Common & Organic
Form Fresh & Dry
Qnty 1X20' FCL > & 1X40' FCL >
Shipment Terms FOB / CIF / DDP / CRF
Payment Termes L/C , D/P , D/A , O/A
Orgin Port Colombo SriLanka
Packaging Terms 25 kg Bags Standard
Mace flower Indonesia origin.Grown on islands of Sulawesi and Ambon.The color is reddish and slightly yellowish.
Packing is in export cartons 10 kg nett and 1x20 fcl we can load 4-5 mtons.Used in cooking and also has medicinal use.
Origin: Central Sulawesi
Shape: Round, Whole Blades Or Broken Mace, Sorted And Cleaned
Broken/defective Mace Percentage: 2% Max (Using Carton BOX), MAX 3% (USING PP BAG)
DUST: 1% MAX
Color: Bright Red, Dark Red, Orange Reddish
Moisture: Max 10%
Origin: Maluku (Banda Islands), Sulawesi, Sumatra, and Java.
Color: Whole yellowish-orange to bright red flakes.
Moisture Content: Maximum 8%- 12%.
Volatile Oil Content: Minimum 15%.
Foreign Matter: Maximum 0.5%- 1.0%.
Mould/Insect Damage: None to a maximum 1.0%.
Grades: Whole (Whole Mace), broken (Broken Mace), or powder.
Mace (Nutmeg Mace)
The lacy red membrane which surrounds Nutmeg is called Mace which is a separate spice itself. Mace powder has a distinct spicy-sweet taste and is used to add flavour to food such as desserts and baked products.
Key Specifications/Special Features - Mace is a delicate, aromatic and versatile spice that grows on the tropical nutmeg tree (Myristica fragrans). This fragrant evergreen tree produces two spices from its fruits: mace and nutmeg. That's why mace is often called nutmeg's sister spice, because they come from the same mother. And like a big sister, it's also nutmeg's protector, because its bright red, web-like, leathery coating (called the aril) encases the nutmeg, shielding its hard shell from harm.
Mace is the spice derived from the reddish seed that layer of the nutmeg seed. Its flavor is similar to nutmeg but more delicate taste. It is used for fragrant variety cooking and dishes both savory and sweet dishes.
Mace The nutmeg tree, Myristica fragrans, is special in that it produces two separate spices, nutmeg and Mace. Mace is the ground outer covering (aril) of the nutmeg seed. A piece of unground Mace is called a blade. In its natural state, mace is a bright crimson lace up to 35 mm (1-1/2 in) long, encasing the brown nutmeg in irregular, fleshy lobes. As it is dried, it develops its characteristic aroma but loses its bright red color. The mace can become brittle and horny, though the best quality mace will retain some pliability and release a little oil when squeezed. It grows in Indonesia (Siaw-Ambon and Papua islands).
