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 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.
Spices, nuts and gums , nutmeg, mace, clove, clove stems, long pepper, cubeb pepper, cassia vera, raw cashew nuts & cocoa powder.
Nutmeg is a spice made from the seed of the nutmeg tree (Myristica fragrant) from the Banda Islands, Maluku, Indonesia. Due to their high value as spices, nutmeg has been important trading commodities since Roman times, considered high currency for trade and was even the cause of war. Although nutmeg is easy to find, nutmeg is a rare fruit, since nutmeg only can be planted in certain areas as we known nutmeg producing areas. By adopting the tradition of harvesting early and frequently, the people in west Indonesia could steam distill the young tender Nutmeg that produces a high yield of Nutmeg Oil that is best suited for distillation. Indonesian nutmeg is known produced without aflatoxin Indonesian Nutmeg identification is oval nutmegs, ping-pong balls and green nutmegs. Indonesia Nutmeg has the highest oil content compared to other regions, about 80%-100%. The essential oil content in the fulsion is quite high, reaching 30.39%. The aroma of Indonesian nutmeg is caused by the high myristicin substance which can reach 13.19% compared to other regions of nutmeg. Indonesian Nutmeg has a slightly oval and round fruit, yellow, have meat and also the contents in the fruit are red and brown, the red ones are commonly called mace. Another advantage of Indonesian nutmeg is its aroma and Indonesian nutmeg is almost perfectly round without wrinkles. Nutmeg fruit in Indonesia is known to have small fruit but large seeds, because the high value is the seeds. Indonesian nutmeg has a warm, slightly spicy, fragrant and sweet aroma. Indonesian Nutmeg also has various benefits for health, so it is often used in connection with traditional medicine to treat various diseases.
Essential oils such as citronella oil, nutmeg oil, patchouli oil, lemongrass oil, clove bud oil, clove leaf oil, clove stem oil, eugenol, fresh ginger oil, kaffir lime oil, cajuput oil, sandalwood oil, cinnamon oil, black pepper oil, vetiver oil, gurjum oil, massoia bark oil, spices such as cassia, black pepper, white pepper, long pepper, nutmeg, lemongrass, mace, cubeba pepper, andaliman pepper, galangal, turmeric, ginger, lesser galangal, kaffir lime leaf, clove, clove stem, java turmeric, tamarind , nutmeg, galangal, lemongrass, cubeba pepper, citronella oil.
AVAILABLE: *MACE HPQ *MACE FAQ *MACE PAPUA
Mace is the reddish netlike covering surrounding the nutmeg seed. Mace is used as a flavoring for many sweet dishes from the cuisines of various countries, and as a spice in many savory dishes. Mace is used for pain, stomach problems, and many other conditions, but there is no scientific evidence to support these uses. Mace contains chemicals that might affect the central nervous system. Mace might also kill bacteria and fungi.
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Nutmeg And Mace
Available: *nutmeg Abcd (Siau) *nutmeg Abcd (Manado) *nutmeg Abcd (Ambon) *nutmeg Ss *nutmeg Bwp *nutmeg With Shell *nutmeg Powder (Premium) *nutmeg Powder (Normal)
Premium Red Full Flower. A-Grade Quality. Mace is the aril (the bright red, lacy covering) of the nutmeg seed shell. Mace has a flavor and aroma similar to that of nutmeg, with a hint of pepper. Mace has a wide range of uses from desserts to savoury roast meats. Mace has a versatile flavor that can be used to complement a variety of foods. Mace is the main flavoring of white sauce, lasagna, and some stews. It is also used in sausages, pastries, sauces for fish and pickles, chutneys, jams, and in some Indian desserts. Mace makes a notable appearance in Chettinad and Mughlai cuisine. Mace is a highly nutritional product that contains protein and fiber. Mace works especially well with milk dishes like custards and cream sauces. It contributes to flavoring light-colored cakes and pastries, especially doughnuts. It can enhance clear and creamed soups and casseroles, chicken pies, and sauces. Mace and nutmeg are very similar, though mace is somewhat more powerful. A small amount will enhance many recipes, adding fragrance without imposing too much flavor. Mace is where the depth of spice meets the lilt of the floral. Where nutmeg deepens, mace elevates.
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.
Mace Botanical: Myristica fragrans Family: N.O. Myristicaceae Hindi Name: Mace - Javitri General Description: Nutmeg, spice consisting of the seed of the Myristica fragrans, a tropical, dioecious evergreen tree native to the Moluccas or Spice Islands of Indonesia. Geographical Sources The nutmeg tree, Myristica fragrans, is indigenous to the Moluccas in Indonesia but has been successfully grown in other Asian countries and in the Caribbean, namely Grenada. Banda Islands, Malayan Archipelago, Molucca Islands, and cultivated in Sumatra, French Guiana Composition -> Nutmeg and mace contain 7 to 14 percent essential oil, the principal components of which are pinene, camphene, and dipentene. Nutmeg on expression yields about 24 to 30 percent fixed oil called nutmeg butter, or oil of mace. Dried kernel of the seed. Varieties -> Whole nutmegs are grouped under three broad quality classifications: 1. Sound: nutmegs which are mainly used for grinding and to a lesser extent for oleoresin extraction. High quality or sound whole nutmegs are traded in grades which refer to their size in numbers of nutmegs per pound: 80s, 110s and 130s (110 to 287 nuts per kg), or 'ABCD' which is an assortment of various sizes. 2. Substandard: nutmegs which are used for grinding, oleoresin extraction and essential oil distillation. Substandard nutmegs are traded as 'sound, shrivelled' which in general have a higher volatile oil content than mature sound nutmegs and are used for grinding, oleoresin extraction and oil distillation; and 'BWP' (broken, wormy and punky) which are mainly used for grinding as volatile oil content generally does not exceed 8%. 3. Distilling: poor quality nutmegs used for essential oil distillation.Distilling grades of nutmegs are of poorer quality: 'BIA' or 'ETEZ' with a volatile oil content of 8% to 10%; and 'BSL' or 'AZWI' which has less shell material and a volatile oil content of 12% to 13%. Method of Processing -> When fully mature it splits in two, exposing a crimson-coloured aril, the mace, surrounding a single shiny, brown seed, the nutmeg. The pulp of the fruit may be eaten locally. After collection, the aril-enveloped nutmegs are conveyed to curing areas where the mace is removed, flattened out, and dried. The nutmegs are dried gradually in the sun and turned twice daily over a period of six to eight weeks. During this time the nutmeg shrinks away from its hard seed coat until the kernels rattle in their shells when shaken. The shell is then broken with a wooden truncheon and the nutmegs are picked out. Dried nutmegs are grayish-brown ovals with furrowed surfaces. Large ones may be about 1.2 inches long and 0.8 inch in diameter. Taste and Aroma: Nutmeg has a characteristic, pleasant fragrance and slightly warm taste
Nutmeg Myristica fragrans Fam: Myristicaceae The nutmeg tree is a large evergreen native to the Moluccas (the Spice Islands) and is now cultivated in the West Indies. It produces two spices — mace and nutmeg. Nutmeg is the seed kernel inside the fruit and mace is the lacy covering (aril) on the kernel. The Arabs were the exclusive importers of the spice to Europe up until 1512, when Vasco de Gama reached the Moloccas and claimed the islands for Portugal. To preserve their new monopoly, the Portuguese (and from 1602, the Dutch) restricted the trees to the islands of Banda and Amboina. The Dutch were especially cautious, since the part of the fruit used as a spice is also the seed, so that anyone with the spice could propagate it. To protect against this, the Dutch bathed the seeds in lime, which would prevent them from growing. This plan was thwarted however, by fruit pigeons who carried the fruit to other islands, before it was harvested, scattering the seeds. The Dutch sent out search and destroy crews to control the spread and when there was an abundant harvest, they even burned nutmeg to keep its supply under control. Despite these precautions, the French, led by Pierre Poivre (Peter Piper) smuggled nutmeg seeds and clove seedlings to start a plantation on the island of Mauritius, off the east coast of Africa, near Madagascar. In 1796 the British took over the Moloccas and spread the cultivation to other East Indian islands and then to the Caribbean. Nutmeg was so successful in Grenada it now calls itself the Nutmeg Island, designing its flag in the green, yellow and red colours of nutmeg and including a graphic image of nutmeg in one corner. Spice Description The nutmeg seed is encased in a mottled yellow, edible fruit, the approximate size and shape of a small peach. The fruit splits in half to reveal a net-like, bright red covering over the seed. This is the aril which is collected, dried and sold as mace. Under the aril is a dark shiny nut-like pit, and inside that is the oval shaped seed which is the nutmeg. Nutmegs are usually sold without the mace or hard shell. They are oval, about 25 mm (1 in) in length, lightly wrinkled and dark brown on the outside, lighter brown on the inside. Nutmeg is sold whole or ground, and is labeled as ‘East Indian’ or ‘West Indian’ indicating its source. Whole nutmeg may be coated with lime to protect against insects and fungus, though this practice is giving way to other forms of fumigation. Bouquet:sweet, aromatic and nutty Flavour : Nutty , warm and slightly sweet Hotness Scale: 1
Furniture : garden furniture, home decor, custom made by request various kind of honey, coffee, tea and sugar, various spices : white pepper, black pepper, clove, stem clove, cocoa, raw cashew nuts, betel nuts, nutmeg, mace, cinnamon, cardamom, green mung beans, copra, coffee bean, konjac and many more.
Nutmeg and mace spice contains many plant-derived chemical compounds that are known to have been anti-oxidant, disease preventing, and health promoting properties. The spicy nut contains fixed oil trimyristin and many essential volatile oils such as which gives a sweet aromatic flavor to nutmeg such as myristicin, elemicin, eugenol and safrole. The other volatile-oils are pinene, camphene, dipentene, cineole, linalool, sabinene, safrole, terpeniol. The active principles in nutmeg have many therapeutic applications in many traditional medicines as anti-fungal, anti-depressant, aphrodisiac, digestive, and carminative functions. This spice is a good source of minerals like copper, potassium, calcium, manganese, iron, zinc and magnesium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Manganese and copper are used by the body as co-factors for the antioxidant enzyme, superoxide dismutase. Iron is essential for red blood cell production and as a co-factor for cytochrome oxidases enzymes. It is also rich in many vital B-complex vitamins, including vitamin C, folic acid, riboflavin, niacin, vitamin A and many flavonoid anti-oxidants like beta-carotene and cryptoxanthin that are essential for optimum health.
Jaiphal (Nutmeg Spice /Nutmeg Powder), 200g Price - Rs 550/ Kilogram Product Specification Packaging Size 200g Features Organic Minimum Order Quantity 1 Kilogram Product Description Product Description:Myristica Fragrans (Fruit)The nuts have been chewed as a treatment for indigestion. A decoction of the nuts has been used in the treatment of tuberculosis. The crushed seeds have been rubbed on the temples in the treatment of headaches. They have also been rubbed on the body to cause sweating in the treatment of chills and fevers. Details : The seeds yield 23 to 33% of the fixed oil. The volatile oil of mustard is obtained in a yield of 0.7 to 1.2% after the hydrolysis of the glucoside sinigrin, by the enzyme myrosin. mustard tea thrice a day (mix 1 tsp of mustard flour in cup of boiling water and leave for 5 minutes).Muscular and skeletal pains: It stimulates circulation in pain area and thus help to relieve pain. --- A much branched annual herb 0.5-1.5 m tall, with a firm taproot. Stem erect, terete, up to 1.5 cm in diameter, glabrous or bristly hairy, green or slightly glaucous. Leaves rather variable, petiolate, in a rosette and large in young plants, alternating and becoming gradually smaller further up the stem; lower leaves large, up to 16 cm x 5 cm, pinnatifid or pinnatilobed, usually with 2 lower lobes and a much larger terminal lobe, central leaves moderately lobed; lower and central leaves irregularly dentate and often partly bristly hairy; uppermost leaves narrow-lanceolate, small, entire, glabrous. Inflorescences axillary or terminal, bractless racemes, all together arranged paniculately. ===================================================== Botanical Name :Myristica fragrans Arabic Name : Jouza at-Teeb, Jouza al-Teeb, Josat at-Tib, Josat al-Tib, Jowz buwwa French Name : Noix de muscade, Muscade German Name : MuskatnuÃ?? Hindi Name : Jaiphal Indonesian Name : Pala,Fuli Italian Name : Noce moscata ,Mace Sinhala Name : Sadikka,Vasa-vas
1 chili powder 2 turmeric powder 3 coriander powder 4 cumin powder 5 hot spices (black) 6 hot spices (black) 7 cumin 8 coriander 9 turmeric 10 cardamom 11 cinnamon 12 cloves 13 black pepper 14 red chili 15 mustard seeds 16 fenugreek 17 fennel seeds 18 nutmeg 19 saffron 20 bay leaf 21 asafoetida 22 star anise 23 curry leaves 24 tamarind 25 poppy seeds 26 ajwain 27 carom seeds 28 black salt 29 white pepper 30 celery seeds 31 mace 32 aniseed 33 turmeric powder 34 ground ginger 35 amchoor powder 36 black cardamom 37 vanilla 38 szechuan pepper 39 nutmeg powder 40 pomegranate seeds 41 mace powder 42 clove powder 43 cinnamon powder 44 ginger powder 45 kashmiri chili powder 46 curry powder.
