MACE
Mace is known as Jawantri and its botanical name is Myristica Fragrans. Nutmeg is unique in the sense that it yields another spice known as mace. It is covered with the shell. It is present as a yellow red to red soft broken layer that surrounds the seed. Generally the myristicine content of mace is higher and the aroma is regarded as superior to nutmeg. The mace being skinny, dries easily compared to kernel nutmeg. Because of this reason, mace and nutmeg are dried separately into two different spices. Mace and its oil are used in many foods where nutmeg is used. But being more costly, it is used in more expensive foods. Mace’s strong aroma is similar to a combination of pepper & cinnamon.
Quality
Standard