Nutmeg and Mace are two separate spices derived from the fruit of tree Myristica fragrans of the family Myristicaceae. Myristica fragrans is, in fact, the only tree in the world that produces two separate spices. The fruit contains a hard pit, which is a nutmeg, while the lacy red membrane which surrounds it is called mace. Nutmeg, a perennial evergreen spice tree, is native to the Moluccas in East Indonesia. From ancient times, Nutmeg has been a highly prized spice for its numerous culinary and other applications. Sri Lankan nutmeg and mace suppliers export whole nutmeg, nutmeg essential oil, and ground nutmeg and mace to global markets.

The fruits are fleshy and broad with longitudinal ridges along their circumference. During ripening, the fruit’s colour changes to yellow, and the pericarp is split into two halves exposing the seeds. The shiny seeds are covered by a red aril. The flavour of mace is softer and fruitier than that of nutmeg and is used in delicately flavoured recipes. It consists of essential oils, which give out its distinct flavour and aroma.

Nutmeg prefers cooler climes, so it is mainly cultivated in Sri Lanka’s central regions – in the districts of Kandy, Matale & Kegalle and. The total extent of Nutmeg cultivation in Sri Lanka is 2788ha of which 80% of the plantations are in Kandy district owned by small and mid-scale farmers.

Sri Lanka serves around 5% of the global demand for nutmeg, exporting mainly to India, UAE, the USA, Germany, and Pakistan. The country also serves around 7% of the global demand for Mace the spice, exporting to mainly India, Germany, and the UK. While nutmeg is available as whole fruit, nutmeg and mace is commonly found in grounded form and is also used to produce essential oil through steam distillation.

Output Ratio Nutmeg – 10:1