Nutmeg and Mace

Name: Nutmeg and Mace
Brand: Ellara Ceylon
Availability: InStock

Myristica fragrans, whole nutmeg and mace blades

50 g tin

Whole nutmeg paired with delicate mace blades from the same trees, in about a five to one ratio. Grate nutmeg fresh into custards, bechamel and mulled drinks; use mace for a softer, more floral warmth in stocks and baking.

Choose a sizeSizes 20 g to 250 g · 500 g and 1 kg on request

Ships from Sri Lanka by tracked express: 3 to 8 business days. Free over . Unopened tins can be returned within 30 days.

Tasting notes and how to use

Tasting notes
Nutmeg: sweet and woody. Mace: lighter, floral and slightly peppery.

How to use
Grate nutmeg into custards, bechamel and eggnog. Add a mace blade to stocks, pickles and cakes.

Origin and ingredients

Origin
Central hills of Sri Lanka.

Ingredients
Whole nutmeg and mace blades (Myristica fragrans).

Storage

Keep sealed in the tin, away from heat and light. The best-before date is printed on every tin.

Shipping and returns

Ships from Sri Lanka by tracked express: United States 3 to 6, Europe 3 to 7, United Kingdom 3 to 6, Australia 4 to 8 business days, after 1 to 3 days of preparation. Unopened tins can be returned within 30 days of delivery. Shipping policy · Returns

The story

Two spices from a single fruit

Nutmeg and mace come from the same tree. The nutmeg tree, Myristica fragrans, bears a fleshy fruit that splits open to show a glossy brown seed wrapped in a lacy red covering. The seed is nutmeg, and the covering is mace. This tin brings you both, in about a five to one ratio.

After harvest the mace is carefully peeled from the seed and flattened to dry, turning from bright red to a warm orange-gold. The nutmeg seeds are dried slowly until the kernel rattles in its shell. Our nutmegs and mace come from Sri Lanka's central hills, packed whole so the oils stay inside.

Nutmeg is sweet, woody and warming, while mace is lighter, more floral and a touch peppery. They are cousins, not twins, and cooks use them for different jobs: nutmeg for custards, béchamel and eggnog, mace for stocks, pickles, pound cake and delicate sauces.

Grate nutmeg fresh with a fine grater, since pre-ground nutmeg fades quickly. Add a mace blade to a simmering stock or syrup and lift it out when done. Use a light hand with both. Keep the tin sealed, away from heat and light.