Webb James


(Myristica fragrans)

Mace – Ingl., Macis, Mascatblume – Ted., Macis, Fleur de muscade – Fr, Juniperus – Sp., Можжеве́льник - Russ.

  • Share:


macisMace is the name of the grid pattern,(reticulum) botanically known as “aril” which covers the shell of nutmeg. When  mace is fresh it is fleshy and bright red, when dried it turns orange or amber- yellow. The plant is native to the  Band Island, in Indonesia, but is also widespread in  tropical or subtropical areas (Java, Sumatra, Sri Lanka, India, Caribbean).

Our offer includes:

Mace whole or ground, origin Indonesia (Siauw / Ambon) or Papua.

Food Composition

It contains  fats, minerals, pigments, cellulose and nitrogenous substances.
Essential oil, sometimes up to 10% and more.

VIDEO: Fresh Mace

Culinary Use

Mace is more delicate than nutmeg; it is often preferred in food industry for  preparations of blends for meat and sausages, for sauces and condiments. It can also be used to flavor fish and crustaceans, and  in some drinks.
It is one of the ingredients of curry, and of many spice mixtures. It is a basic ingredient  of Indian cuisine.

Healing Effect


Mace is stored iMace is stored in a dry place, away from light.

VIDEO: Processing Mace

n a dry place, away from light.

  • Share:


  • Iso 9001
  • Ifs
  • brc food
  • sedex
  • usda
  • aeo


Become a Member