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Mace

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Mace

Mace is a spice extracted from the reddish outer layer (aril) of the nutmeg seed (Myristica fragrans). This spice originates from the aril of the nutmeg tree, which is indigenous to the Moluccas, also known as the Spice Islands, in Indonesia. Mace boasts a warm, sweet, and aromatic flavor, complemented by subtle peppery and citrus notes. It is less intense than nutmeg. Mace appears as a delicate, lacy membrane in reddish or orange hues that surrounds the nutmeg seed and is typically dried and ground into a spice.

Mace

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

Price : INR 1,000.00 / Kilogram Business Type : Manufacturer, Exporter, Supplier Product Details Shelf Life : 1 Year Color : Orange Form : Whole Packaging Type : PP Packets Benefit : Keep Your Digestive System Healthy Packaging Size : 5kg Country of Origin : India Preferred Buyer From Location ; All Countries Except India

Javithri (Mace)

Mace (Javitri)

Dry Mace/Javitri

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 ï¬?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.