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Whole Spices




Mace

Mace

In the processing of mace, the crimson-coloured aril is removed from the nutmeg that it envelops and is flattened out and dried for 10 to 14 days; its color changes to pale yellow, orange, or tan.

Botanical Name: Myristica fragrans

Common Name: Javitri, Mace

Cultivation and Production: India is a leading producer and exporter of Mace in the world, and Kerala, Tamil Nadu, Karnataka, are some of the states that produce mace. 

In India, it is mainly harvested in June to August.

Availability: Round the year

Packing: We can serve as per buyer required weight in various Jute, PP Bags & Paper Bags packing as per buyer requirement.


Usage :

  • Like nutmeg, mace is typically used in baking-where those warm spices bridge the savory and in sweet desserts like donuts, cakes, and sweet potato or pumpkin pie. Mace also adds creative complexity to meaty braises and stews.
  • Mace can be used in sauces, curries, pickles, and ketchup. It can also be added to tea and masala milk for its subtle flavor.