MACE
Mace has a warm, spicy, and slightly sweet aroma with delicate nutty and woody undertones. It is more subtle and lighter compared to nutmeg, with a complex fragrance that combines peppery, warm, and slightly ethereal qualities.
Origin & Extraction
Mace is the lacy, reddish outer covering (aril) of the nutmeg seed, harvested from the Myristica fragrans tree, which is native to the Banda Islands in Indonesia. It is typically dried and then extracted through steam distillation or solvent extraction methods.
History & Culture
Mace is the lacy, reddish outer covering (aril) of the nutmeg seed, harvested from the Myristica fragrans tree, which is native to the Banda Islands in Indonesia. It is typically dried and then extracted through steam distillation or solvent extraction methods.
Chemistry & Molecular Structure
Mace is the lacy, reddish outer covering (aril) of the nutmeg seed, harvested from the Myristica fragrans tree, which is native to the Banda Islands in Indonesia. It is typically dried and then extracted through steam distillation or solvent extraction methods.
