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 products is still needed throughout the world, it can have significant impact on price increases.
We provide this Nutmeg And Mace on an ongoing basis and can serve exports to your country.
With quality packaging and production processes, making the products we sell have selling points that are not only economical but also safe.
With our full support we help you become an importer of the products we sell.
We, Nif International, hope to be the best export-import partner for you around the world
While nutmeg is a shelled dried seed of a plant, mace is a dried netlike covering of the shell of the seed. While nutmeg has a distinctive pungent fragrance and a warm slightly sweet taste, mace has a more delicate flavour and gives a saffron-like hue to dishes. Both are used as a condiment for sweet products such as baked items, custards, puddings, jellies, etc.
Nutmeg and Mace are two separate spices derived from the fruit of tree Myristica fragrans of the family Myristicaceae.
Nutmeg and mace are mainly used for culinary purposes to flavor curries, other food products, confectionaries and bakery products. It is also used in preparation of beverages and drinks. Oils are extracted from both nutmeg and mace. Powdered nutmeg and mace is used in curry powders. Nutmeg is also used as an ingredient in Ayurvedeic and Chinese medicine.
Grades
Nutmeg - With shell - Grade 1 & FAQ / Without shell - Grade 1 & FAQ
Nutmeg & mace are two distinctly different spices produced from a fruit of an evergreen tree usually 9-12 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 female flowers. The male flowers are born in clusters, whereas female flowers are often solitary. Fruit is a fleshy drupe, spherical in shape, pale yellow in colour with a longitudinal groove in the centre.
Both nutmeg and mace are used as condiment 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.
Nutmeg and Mace are two separate spices derived from the fruit of tree Myristica fragrans of the family Myristicaceae. Myristica fragrans is, in fact, the only tree in the world that produces two separate spices. The
fruit contains a hard pit, which is a nutmeg, while the lacy red membrane which surrounds it is called mace.
Nutmeg, a perennial evergreen spice tree, is native to the Moluccas in East Indonesia. From ancient times,
Nutmeg has been a highly prized spice for its numerous culinary and other applications. Sri Lankan nutmeg
and mace suppliers export whole nutmeg, nutmeg essential oil, and ground nutmeg and mace to global
markets. Nutmeg and mace powder are primarily used for culinary purposes to flavour curries, confectioneries and bakery products as well as beverages including eggnog, tea and coffee. Mace powder has a
distinct spicy-sweet taste and is used to add flavour to food, domestically and commercially. It is a widely
used ingredient in desserts and baked products like desserts, confectionaries, baked food.
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
The difference one can identify between the both is that the solitary flowers are the female flowers and flowers in clusters are male flowers. The pale yellow and spherical shape fruit has a longitudinal groove in the centre. When this fruit matures, it bursts open. It contains the bright attractive mace which covers the nutmeg which is a hard black, shiny shell of the seed.
USES
Both the spices are used as condiment especially in sweet eatable items. Food processing industry make use of this spice in ground form. It uses this powder as a standard seasoning in Dutch dishes. Nutmeg oleoresin finds usage in preparing confectioneries, baked foods, soups, meat products, sauces, meat & vegetable seasoning. The fruit's outer cover with adequate amount of flesh can be pickled or crystallized, or can be made into jellies. Mace is generally used in savory dishes. Eastern countries use it as a drug, attributable to its astringent, aphrodisiac, carminative and stimulant properties. If taken in excessive amount, it can have a narcotic effect. Nutmeg oil is used for making cosmetics and toiletries.
Nutmeg
Nutmeg have mildly nutty, woody, and sweet flavors. They are used widely in baked goods, puddings, meats, confections, sauces, sausages, and eggnog.
We can provide peeled and unpeeled.
Cleaning sorting and removal of shell are done manually. Available sizes - ABCD, Jumbo, Pooja, Tiger.
Nutmace
Nutmace is an aromatic condiment with a woody, sweet, warm, and mildly pungent flavor. It is widely used in baking, especially in cakes, pies, donuts, puddings, and custards. It is also used in preparing cheese dishes, sauces, souffles, fish/poultry recipes, and soups.
We offer full flower and flakes, available in red and yellow.
Nutmeg and Mace are two separate spices derived from the fruit of tree Myristica fragrans of the family Myristicaceae. Myristica fragrans is, in fact, the only tree in the world that produces two separate spices. The fruit contains a hard pit, which is a nutmeg, while the lacy red membrane which surrounds it is called mace. Nutmeg, a perennial evergreen spice tree, is native to the Moluccas in East Indonesia. From ancient times, Nutmeg has been a highly prized spice for its numerous culinary and other applications.Just like with Ceylon Tea, and other varieties of spices; Nutmeg, grown in Sri Lanka has developed an intricate chemical composition and a flavour complex based on the unique terroir of the country, and is identified under the geographical indication of Ceylon Nutmeg. Available in Bulk & Retail
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