Nutmeg and Mace

Nutmeg and Mace

Botanical name - Myristica Fragrans
Family - Myristicaceae

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.

From ancient times, Nutmeg has been a most prized spice. There is some evidence to support the claim that the Roman priests may have burned nutmeg as a form of incense. It is also believed to have been used as a prized and costly spice in medieval cuisine, used as flavorings, medicines, preserving agents and that was at the time highly valued in the European markets.

. Nutmeg and mace are mainly used for culinary purposes to flavor curries, other food products, confectionaries and bakery products. It is also used in preparation of beverages and drinks. Oils are extracted from both nutmeg and mace. Powdered nutmeg and mace is used in curry powders. Nutmeg is also used as an ingredient in Ayurvedeic and Chinese medicine.

Grades

  • Nutmeg
    • With Shell
      • Grade 1
      • FAQ
    • Without Shell
      • Grade 1
      • FAQ
  • Mace
    • Grade 1
    • FAQ

Nutmeg

With Shell Without Shell
Grade 1 FAQ Grade 1 FAQ
Number Per KG 220 Max 221 TO 275 Max 160 Max 160 To 225 Max
Internal Mouldiness 10% Max 10% Max 10% Max 10% Max
Internal Insect Damage Practically Free Practically Free 10% Max 10% Max
Mouldiness and Insect Damage Practically Free Practically Free Practically Free Practically Free
Extraneous Matter 1% Max 1% Max 1% Max 1% Max
Nutmeg Shellsand Dust 0% Max 0% Max 0% Max 0% Max

Mace

Grade 1 Grade 2
Mold and Insect Infestation 3% Max 8% Max
Moisture Content 10% Max 10% Max
Total Ash 2% Max 2.5% Max
Acid Insoluble Ash 0.5% Max 0.75% Max
Crude Fibre 8% Max 8.5% Max
Volatile Oil ml/100g Min 15% 11%