Wholesale Premium Ceylon Mace Blades - Authentic Sri Lankan Whole Mace

✓ Whole Ceylon mace blades — delicate, warm & citrusy The lacy red aril that wraps the nutmeg seed (Myristica fragrans), from Sri Lanka. More delicate and refined than nutmeg — a prized spice for fine cooking and baking. What It Is Mace is the bright red, lacy covering (the aril) that grows around the nutmeg seed — so nutmeg and mace come from the very same fruit of Myristica fragrans. When dried, mace turns amber and is sold as whole "blades." It's rarer and more prized than nutmeg, with a warmer, more delicate flavour. Ours is whole Sri Lankan mace, grown alongside our nutmeg. Taste & Aroma Similar to nutmeg but more refined — warm and sweet, with a delicate, slightly peppery and citrusy note. It's a little lighter and more elegant than nutmeg, which is why chefs reach for it in more delicate dishes. How to Use It * Delicate sauces: the classic warm note in béchamel, cream sauces, and soups. * Savoury cooking: in charcuterie, sausages, pâtés, pickling spice, and stocks. * Baking: in cakes, biscuits, doughnuts, and spiced breads. * Curries & rice: a warm layer in biryanis, curries, and pilafs. * How to prepare: grind the blades to a powder, or infuse whole blades in liquid and remove before serving. It pairs beautifully with nutmeg, cinnamon, cardamom, and cloves. Nutmeg & Mace Both come from the same fruit: the seed is nutmeg, and the lacy red aril around it is mace. Mace is milder, more citrusy and delicate; nutmeg is sweeter and more robust. Meet its sibling, Ceylon Nutmeg. Product Details & Specifications * Product: Whole mace blades — the aril of Myristica fragrans * Origin: Sri Lanka * Form: Whole dried blades (grind or infuse) * Sizes: 50g · 100g · 250g · 500g · 1kg * Storage: Airtight, cool, dry, away from direct sunlight * Shelf life: Whole blades keep well up to ~48 months when sealed Frequently Asked Questions What is mace? Mace is the lacy red aril that surrounds the nutmeg seed inside the same fruit. Dried, it becomes amber "blades." Ours is whole Sri Lankan mace. What's the difference between mace and nutmeg? They come from the same fruit — nutmeg is the seed, mace is the aril around it. Mace is more delicate, citrusy and refined; nutmeg is sweeter and more robust. How do I use mace? Grind the blades to a powder for baking and cooking, or infuse whole blades in a sauce, soup, or stock and remove before serving. It's warm and delicate — a little goes a long way. How should I store it? In an airtight container, cool and dry, away from sunlight. Whole blades keep their aroma longer than pre-ground mace. Whole Ceylon mace Delicate, citrusy, prized. Meet its sibling, Ceylon Nutmeg, or explore more Ceylon spices.