Ceylon Mace Blades

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.

What exactly is mace?

Mace is the dried outer covering (aril) that surrounds the nutmeg seed. Same fruit, different spice.

How does mace taste?

Warm, slightly sweet, very aromatic—more delicate and refined than nutmeg.

Is mace the same as nutmeg?

No. They come from the same fruit, but mace is lighter and more floral; nutmeg is deeper and heavier.

How do I use mace in cooking?

Use whole blades in curries, rice, and simmered dishes, or grind a small amount for baking and sauces.

Should I buy whole mace or ground?

Whole keeps aroma longer. Grind small amounts as needed for peak flavor.

Are there any additives or preservatives?

No. 100% pure mace—nothing added.

How should I store mace?

Keep sealed in a cool, dry place away from heat and sunlight.

How long does mace stay fresh?

Typically 18–24 months when stored properly.