Sri Lankan mace, the vibrant aril of nutmeg, is prized for its warm, slightly sweet flavor and captivating aroma. Perfect for seasoning soups, sauces, and baked goods, mace adds a refined touch to both sweet and savory dishes. Carefully handpicked and meticulously dried, it ensures unmatched freshness, purity, and exceptional quality. Elevate your culinary creations with this versatile and aromatic spice, a true treasure from Sri Lanka.
Ceylon Mace is the dried lacy covering (aril) of the nutmeg seed, known for its delicate flavor, vibrant color, and high essential oil content. Sri Lanka (Ceylon) produces premium quality mace, highly valued in global spice markets.
Ceylon Mace
Myristica fragrans (Aril part)
Sri Lanka
Aril (the net-like covering of the nutmeg seed)
Whole Mace Blades / Broken Mace / Powder
Bright orange-red to golden yellow (premium quality); deep red when fresh, turning golden when dried
Lace-like, flat strips (resembling veins or netting)
3 – 8 cm blades (whole)
8% – 12% (max)
99% (clean, free from foreign matter)
< 1%
Max 3%
Max 0.5%
7% – 16% (depending on quality)
Aromatic, warm, and sweet, with a spicy undertone
Pungent, sweet, and delicate compared to nutmeg; slightly citrusy notes
35 – 0.50 g/cm³
Cool, dry place away from direct sunlight (Temperature: 10°C – 25°C, Humidity: < 65%).Shelf Life | 12 – 18 months in proper storage
Myristicin, Elemicin, Eugenol, Safrole
7% – 16% (higher in premium Ceylon mace)
25% – 30%
5% – 8%
45% – 55%
250 – 300 mg per 100g
10 – 15 mg per 100g
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Ceylon Mace
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Indonesian Mace
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Indian Mace
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Grenadian Mace
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