Nutmeg & Mace

Nutmeg and Mace are two distinct spices derived from the seed of the Myristica fragrans tree. Nutmeg is the dried kernel of the seed, while Mace is the lacy, reddish covering (aril) of the seed. Both spices are highly aromatic and valued for their warm, sweet, and slightly spicy flavor. Nutmeg is commonly used in both sweet and savory dishes, including baked goods, sauces, soups, and beverages, while Mace has a more delicate flavor and is often used in spice blends, sausages, cakes, and perfumery. Rich in essential oils, antioxidants, and minerals, both spices are also used in traditional medicine systems like Ayurveda and Unani for their digestive, anti-inflammatory, and aphrodisiac properties.

Diet Type	Vegetarian
Type	Nutmeg Mace
Unite	Kg./Mt.
Maximum Shelf Life	2 Years

Description

Origin: In India, Kerala (especially the Idukki and Wayanad districts) is the major cultivation hub for Nutmeg and Mace, thanks to its ideal tropical climate and rich loamy soil. The Myristica fragrans tree is a perennial, evergreen plant that begins to bear fruit after 6–8 years. After harvesting, the outer fruit is opened to collect the seed (nutmeg) and its aril (mace). These are sun-dried, cleaned, and graded before processing. The quality of nutmeg and mace is judged based on oil content, aroma, color, and absence of mold or infestation. India’s production also benefits from organic cultivation methods and traditional drying techniques that preserve flavor and oil quality.
Disctrubation: Nutmeg and Mace are distributed through spice markets, grocery chains, specialty food stores, and Ayurvedic medicine shops. They are available in whole, powdered, or oil form under major spice brands like Everest, MDH, Eastern, and 24 Mantra Organic.