Nutmeg and Mace

Regency Nutmeg has a strong, peculiar and delightful fragrance and a very strong bitter warm aromatic taste. Nutmeg and Mace come from the same tree, which does not bloom till it is nine years old. When it blossoms, it continues to grow for seventy-five years without the need for additional attention. The mace is separated from the nut and both are dried separately. The nutmeg or kernel of the fruit and the arillus or mace are the official parts. After the mace is removed, the nutmegs are dried on gratings, three to six weeks over a slow charcoal fire – but are often sun-dried for six days previously. The curing protects them from insects. The mace should be somewhat flexible, cinnamon-yellow coloured, in single or double blades, with a nutmeg-like smell and a warm, sharp, fatty, aromatic taste. Nutmeg has been used in medicine since the 7th century, and both spices can been used in cooking pastas, cakes, breads, pies, cookies, souffles, slow cooked meats, soups and many more dishes from around the world.



  • Appearance: Clean, sound quality suitable for human consumption
  • Normal colour, smell and taste.
  • New crop
  • Grade A
  • Free from mould, extraneous odours and flavours.
  • Free from living insects, mites and weevilled.
  • Practically free from dead insects.
  • Can be contracted as per ASTA (American Spice Trade Association), ESA (European Spice Association) or ISO Standards
  • Moisture max. 10% (Mace), max. 14% (Nutmeg)
  • Admixture max. 1%

Regency Nutmeg and Mace are available to order as:

Nutmeg with Shell 50kg/bag
Nutmeg ABCD 50kg/bag
Mace Whole 20kg/bag
Papua Mace Whole 20kg/bag


Mace 2