Ceylon Nutmeg Mace

The spice nutmeg is the dried kernel of the seed and mace is the dried aril surrounding it. Both the spices have similar flavour. However, nutmeg is reported to be slightly sweeter than mace and is more preferred in food. These value-added products find varied use in the food, medicine and perfume industries. Mace and nutmeg have different colour and flavour profiles. Mace blades are smooth and shiny and are about 4 cm long. Mace can be pale orange, yellowish-brown, orange or reddish-brown in colour. The colour and flavour of mace varies depending on its origins – reddish-orange from Indonesia and brownish-yellow from the West Indies. It is used to produce nutmeg rind preserve, candy, pickle, chutney and powder.
Therefore, it is generally grated just before cooking or baking. It complements chocolate, fruits, custards, vanilla, coconut milk, lemongrass and kari leaves. Nutmeg provides an intense, sweet, spicy aroma to pastries, cakes, sweet rolls, banana bread, pumpkin pies, apple pies, ice cream, chocolate and lemon desserts. Nutmeg is also used in cheese fondues and it enhances savoury products such as vegetable stews, sauces, processed meat and pork patties.