Nutmeg (Myristica fragrans) is a plant in the form of a tree originating from the Banda Islands, Maluku. Due to their high value as a spice, the fruit and nutmeg have been an important trading commodity since Roman times. Nutmeg is mentioned in Pliny's encyclopedia "Old Man". Since the time of European exploration, nutmeg is widespread in other tropical areas such as Mauritius and the Caribbean (Grenada). The term nutmeg is also used for traded nutmeg seeds the product is fuli from nutmeg, in the international country famous name MACE
Mace
MOQ : 14th Tons Package : 5kg.Bag 20kg.Bag CIF Price @USD EXPORT : $128.38/5kg.Bag FOB Price@ USD EXPORT : $125.75/5kg.Bag Domestic Price @INR.GST ,Transportation Extra : 1,930,000/Tons NOTE 1. Rate valid for 24 hour only & You can know updated price at MMK EXPORT customer care landline number, Whatsapp or by mail. 2. Rate will be change according to the market. 3. All rates are including with material, packing, precooling and container Stuffing for EXPORT only & Domestic price not Applicable for export buyers. 4. All rate up to @ ex-factory from MMK EPORT. 5. Payment Term- Minimum 50% Advance and 50% on loading. LC we are accepted T&C apply.
Mace
Botanical Name - Myristica fragrans Category - Spices/Medicinal Form - Dry Part Used - Flower General Information - Myristica fragrans Houtt. (Myristicaceae) commonly known as nutmeg is a well-knownaromatic evergreen tree found in India, Indonesia, Sri Lanka and South Africa. Nutmeg mace is well known all over the world as an important spice. Nutmeg has beenshown to possess analgesic, antifungal, antimicrobial, antiin�ammatory as well as hepatoprotective activities. With regard to itsmedicinal and commercial value, the dried kernel (seed) and mace/aril are the most exploitedparts.
Botanical Name - Myristica fragrans Category - Spices/Medicinal Form - Dry Part Used - Flower General Information - Myristica fragrans Houtt. (Myristicaceae) commonly known as nutmeg is a well-knownaromatic evergreen tree found in India, Indonesia, Sri Lanka and South Africa. Nutmeg mace is well known all over the world as an important spice. Nutmeg has beenshown to possess analgesic, antifungal, antimicrobial, antinammatory as well as hepatoprotective activities. With regard to itsmedicinal and commercial value, the dried kernel (seed) and mace/aril are the most exploitedparts.
Origin : Maluku, Indonesia Humidity : 16 - 18% Max Foreign Matter : 0.5 - 1% Max Color : Orange to Yellow Packing : 10kg/ Carton Box Mace is the spice made from the reddish seed covering (aril) of the nutmeg seed. Its flavour is similar to nutmeg but more delicate; it is used to flavour baked goods, meat, fish, and vegetables, and in preserving and pickling. In the processing of mace, the crimson-colored aril is removed from the nutmeg seed that it envelops and is flattened out and dried for 10 to 14 days. Its color changes to pale yellow, orange, or tan. Whole dry mace consists of flat piecesâ??smooth, horn-like, and brittleâ??about 40 mm (1.6 in) long.
Grade : HPS Moisture : 8% Max Ash : 5% Colour : Orange to Yellow Packing : 10 Kg Carton Box Origin : Sulawesi
Mace, spice consisting of the dried aril, or lacy covering, of the nutmeg fruit of Myristica fragrans, a tropical evergreen tree. Mace has a slightly warm taste and a fragrance similar to that of nutmeg. It is used to flavor bakery, meat, and fish dishes; to flavor sauces and vegetables; and in preserving and pickling. In the processing of mace, the crimson-colored aril is removed from the nutmeg that it envelops and is flattened out and dried for 10 to 14 days; its colour changes to pale yellow, orange, or tan. Whole dry mace consists of flat piecesâ??branched or segmented, smooth, horny, and brittleâ??about 40 mm (1.6 inches) long.
Sourced from the sunny nutmeg groves of India, our premium mace arrives ready to elevate your culinary creations. Mace is the lacy, net-like aril that surrounds the nutmeg seed. Unlike nutmeg's intense warmth, mace offers a more delicate yet complex flavor profile. Hints of citrus, pepper, and subtle sweetness dance on the palate, making it a versatile addition to both sweet and savory dishes. Hailing from the verdant landscapes of India, mace emerges as a precious spice, a captivating companion to its more famous sibling, nutmeg. Nestled within the vibrant red aril of the nutmeg fruit, mace boasts a delicate, lacy appearance, resembling a feathery net. This intricate web of threads, ranging from a light cream to a warm, golden hue, holds an aroma that is both intense and alluring. The essence of mace is a symphony of warm, peppery notes intertwined with the sweetness of nutmeg, laced with a hint of citrus and a subtle floral character. Cultivated primarily in the southern Indian states of Kerala and Tamil Nadu, Indian mace enjoys a well-deserved reputation for its exceptional quality. The journey of mace begins with the nutmeg tree, a majestic evergreen that thrives in the humid, tropical climate. Once the fruit ripens, it splits open, revealing the aril â?? the lacy covering surrounding the nutmeg seed. This aril is meticulously hand-picked at its peak maturity, ensuring the capture of its most vibrant flavor profile. The delicate threads are then carefully separated from the aril and laid out in the warm embrace of the Indian sun to dry naturally. This sun-drying process intensifies the essential oils within the mace, further enhancing its aroma and potency. Beyond its culinary prowess, Indian mace boasts a rich history deeply intertwined with the spice trade. For centuries, it has been prized for its medicinal properties. Traditional Indian medicine utilizes mace for its digestive and pain-relieving benefits. Its essential oils are also believed to possess antibacterial and anti-inflammatory properties. When you choose Indian mace for export, you are not just acquiring a spice; you are embracing a legacy. It represents the meticulous handwork of Indian farmers, the warmth of the tropical sun, and the rich tapestry of Indian culinary heritage. With its captivating aroma, versatile applications, and potential health benefits, Indian mace stands poised to be a star ingredient in kitchens around the world.
Sri Lankan grown seeds to meet International standards. Nutmeg and Mace are two separate spices and in fact the only tree in the world that produces two separate spices. From ancient times, Nutmeg is a spice which carries numerous culinary and exported from Sri Lanka in the form whole nutmeg, nutmeg oil, and ground nutmeg and mace
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.
The local name of Mace is: NAME SIMPLISIA Myristicae Arillus, Macis/Mace, Mace (fruit seed coat) Myristicae Semen. Mace is very aromatic, spicy, and warm, just like nutmeg. Color: golden brown to orange. Moisture :
Price : $19 /kg Moisture : < 15% Minimum Order : 200kg Time : 30 days or less Packaging : 50 kg or custom FOB : Surabaya, East Java From : Indonesia
Mace is the nutmeg flower which can be used as a spice, or the oil from the mace can be used for further purposes. The Mace oil is helpful in relieving congestion and flatulence.
Mace
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).
Mace is the outer envelope that wraps firmly around the nutmeg kernel (Myristica fragrans). It is composed of a higher concentration of certain essential oils that are found in lower concentrations in nutmeg.
Mace is the native to the Banda islands in Indonesia and commonly used in South Asian cuisines. In India, mace is commonly known as Javitri.
Mace
