Mace

Description

The nutmeg tree (Myristica fragrans) is a tropical evergreen that produces both nutmeg and mace. Mace is the red lacy coating (called the aril) that encases the nutmeg seed. When the tree’s fruit reaches maturity, it splits open and reveals the aril and seed. The fruit is harvested and the aril is removed by hand, flattened, and left to dry outside for 10 to 14 days. The red aril takes on an amber-, yellow- or orange-brown colour as it dries and, when left whole, is called a “blade” of mace. The blades are sold as is or processed into a ground spice. Mace is original to Sri Lanka / Ceylon since ancient history.

Our extensive links with local Mace Growers in Sri Lanka also enable us to consistently deliver on Quality and Value. Stringent Quality Control measures adapted at our Processing Lines guarantee that the Mace we source is carefully Dried, Selected, Cleaned, Graded and Sorted. We are Exporting Two Different Qualities of Mace from Sri Lanka, Special Grade-1 Mace and Grade-2 Mace.

Specifications of Special Grade-1 Mace From Srilanka.

SPECIFICATION	VALUE
Mold and Insect Infestation	3 % Max
Moisture Content	10 % Max
Total Ash	2 % Max
Acid Insoluble Ash	0.5 % Max
Crude Fibre	8 % Max
Volatile Oil ml/100g Min	15 %

Specifications of Special Grade-2 Mace From Srilanka.

SPECIFICATION	VALUE
Mold and Insect Infestation	8 % Max
Moisture Content	10 % Max
Total Ash	2.5 % Max
Acid Insoluble Ash	0.75 % Max
Crude Fibre	8.5 % Max
Volatile Oil ml/100g Min	11 %