Indian Mace for Global Spice Buyers

Mace comes from the same fruit as nutmeg. When the ripe fruit splits, the seed is found wrapped in a bright red, net-like aril. This aril is carefully removed, flattened and dried to become mace, while the seed is dried separately to become nutmeg.

Because each fruit yields only a small amount of mace compared with nutmeg, mace is generally the higher-value product by weight. It has a flavour related to nutmeg but is often described as more delicate.

Mace is traded mainly as whole blades — the dried aril pieces, flattened during drying. Broken mace (smaller fragments) is usually priced lower and suits grinding.

Ground mace can be discussed on request, subject to supplier capability and testing.

Fresh mace is crimson. As it dries it changes towards red-orange, orange or yellowish-brown, depending on the origin, drying method and age. Different markets prefer different colours, so the expected colour range should be agreed in the specification rather than assumed.

Aroma comes from volatile oils and fades with poor storage. Buyers also look at wholeness of the blades, cleanliness and moisture.

Mace is light and fragile. Bulk mace is commonly packed in lined bags or cartons to protect the blades and limit moisture uptake. Bag or carton weights and markings are agreed per order. See packaging options for private-label requests.

Like nutmeg, mace can be affected by moulds that produce aflatoxins if drying and storage are poor, and the European Union sets maximum aflatoxin levels for certain spices including mace. Pesticide residue and microbiological testing may also be required by your market.

Testing is arranged through accredited third-party laboratories where agreed, and results are documented before shipment. We do not guarantee test outcomes in advance.