The fruit spice, which gives you two distinctive products, Nutmeg and Mace.
Nutmeg and Mace are derived from the tree “Myristica fragrans”. The fruit of the tree when ripened splits along a seam which exposes the nut which has an outer fleshy covering or Aril. This aril is what we call Mace and when the outer shell of the nut when cracked open the Nutmeg is found.
Why Ceylon Nutmeg? While history has it recorded that the British brought the trees to Ceylon in the 19th Century from the Indonesian Moluccs (Spice Islands) but it is believed that the tree was already present on the Island. Ceylon Nutmeg is used to sweeten dishes, to flavor cakes, puddings and pies and also used in the preparation of medicines and for the extraction of its oil. A small portion of the nutmeg may be grated and the balance preserved for use at a later date. While the Nutmeg is sweet the Mace is strong and tarty.
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