Mace

Mace is a highly valued spice which comes from the coating of the nutmeg seed. The reddish or yellowish brown lacey coating is dried and powdered or comes to market as dried blades. This delicate spice is very aromatic and used in many culinary products because of its subtle flavor which enhance the flavor of the dish.

Mace contains myristic acid. Essential oils and nutrients confer the medicinal value to mace. It brings its flavor without overpowering other flavors in food so a popular choice in savory and creamy sauces.

Mace is an essential component in many dishes like biriyani, stews, curries , meat dishes, pickles and garam masala. Mace is considered a finishing spice I.e best add at the end of the cooking. On the side of the beverages it gives flavors to mulled wines , chai, eggnog and cider. In the dessert table puddings and custards get its warm flavor from mace .
From ancient times ,it was considered as a good spice for gut. Mace in various concoctions was used in the treatment of diarrhea, flatulence, nausea and stomach aches in the East. It is said to protect kidneys, boost blood circulation, and act as an anti depressant and anti-inflammatory agent. It is believed to enhance the immunity.

Sri Lankan mace is reddish in color . Though nutmeg was an introduced tree to the country Sri Lankan nutmeg has acquired unique and intricate composition. This maybe due to the terrain. Ceylon mace meet about 7% of world market.