Ceylon Mace (Whole Mace Blades) — Single-Origin Sri Lanka
Mace is one of the most underrated “secret weapons” in a premium pantry. It comes from the same fruit as nutmeg, but it’s not the same spice. Mace is the dried outer covering (aril) that surrounds the nutmeg seed, and it has its own character: warm, slightly sweet, and highly aromatic, with a softer, more delicate profile than nutmeg.
- Botanical name: Myristica fragrans
- Ingredient: 100% Ceylon mace (no additives)
- Form: Whole mace blades (dried aril), cleaned and packed
- Origin: Sri Lanka (Ceylon)
Flavor notes
Expect a fragrant, gently peppery warmth with a sweet, almost floral lift. If nutmeg feels heavy, mace is its lighter cousin—still rich, but more refined.
How to use mace (easy, practical)
- Whole blades: add 1–2 pieces to curries, rice, broths, or simmer sauces; remove before serving if desired
- Fresh-ground: crush or grind a small amount for baking, custards, cookies, and creamy sauces
- Infusions: steep in warm milk/cream to flavor desserts like rice pudding, custard, or chai-style drinks
Mace pairs especially well with Ceylon cinnamon, cloves, cardamom, and vanilla.
Freshness & storage
Keep sealed in an airtight container in a cool, dry place away from heat and sunlight. Typical freshness window is 18–24 months when stored properly. Whole mace generally keeps aroma longer than pre-ground spice.
Shipping + returns (interim)
US orders ship from Pennsylvania with typical delivery in 2–5 business days. Free US shipping over $50.
Unopened items can be returned within 30 days. If your order arrives damaged or incorrect, contact us within 48 hours with photos.
