Mace spice is a dried, outer aril, enveloping firmly around the nutmeg kernel. Nutmeg kernel and mace arils indeed are two separate spice products of same nutmeg fruit. However, mace characteristically composes higher concentration of certain essential oils and features refined yet intense aroma than nutmeg. Nutmeg and mace have similar sensory qualities, with nutmeg having a slightly sweeter and mace a more delicate flavor. Mace is often preferred in light dishes for the bright orange, saffron-like hue it imparts. Nutmeg is used for flavoring many dishes, usually in ground or grated form, and is best grated fresh in a nutmeg grater.
- Essentially employed as an aromatic agent, mace spice greatly enhances color, taste and flavor of foods. Nonetheless, it contains some of the anti-oxidant compounds, essential oils, minerals, and vitamins.
- Mace features quite a different nutritional profile than nutmeg. It is less in calories, but has more concentrations of essential oils, vitamin A, vitamin C, carotenes, iron, calcium,
- The spice contains fixed oil trimyristine,and many essential volatile oils, which gives a sweet aromatic flavor such as myristicin, elemicin, eugenol and safrole. These oils occur in higher concentration in mace than in nutmeg. The other less important volatile-oils are pinene, camphene, dipentene, cineole, linalool, sabinene, safrole, terpeniol.
MRT gives the products which are grown under stringent organic standards of NPOP, NOP and EU certification LACON, Germany.
Retail packing available: 100gm
Bulk packing available: 25kg / 50kg