Sri Lanka produces Myristica fragrans nutmeg with high volatile oil content. This guide covers the difference between nutmeg and mace, export grades, key quality specs, and how to source nutmeg wholesale from Sri Lanka.
Ceylon Nutmeg & Mace: Export Grades, Uses & Wholesale Sourcing
Nutmeg and mace are two distinct spices from the same fruit of the Myristica fragrans tree. Sri Lanka produces both, with the Kandy and Matale districts as the primary growing regions. Ceylon nutmeg is valued for its high volatile oil content and clean flavour profile.
Nutmeg vs Mace: The Difference
The nutmeg is the seed kernel of the fruit. Mace is the bright red lacy aril (covering) that wraps around the nutmeg shell. When fresh, mace is brilliant scarlet; it dries to amber-orange. Mace has a more delicate, slightly sweeter flavour than nutmeg, and commands a higher price per kg due to lower yield.
Export Grades — Nutmeg
- ABCD (whole): Sound, whole nutmegs, no visible damage, 110–120 nuts/kg
- BWP (Broken, Wormy, Punky): Lower grade, suitable for oil extraction
- Shrivelled: Dried-out nuts, lowest grade
- Nutmeg powder: Ground from ABCD grade, 15–20% volatile oil
- Nutmeg butter / oil: Extracted for pharmaceutical and fragrance use
Export Grades — Mace
- No.1 Blade: Whole mace blades, uniform amber, high oil content
- No.2 Blade: Broken pieces, slightly darker
- Mace powder: Fine grind from No.1 blades
Key Quality Specifications
- Volatile oil: Min 7% for whole nutmeg (ASTA standard)
- Moisture: Max 10%
- Extraneous matter: Max 0.5%
- Aflatoxin: Max 10 ppb (EU: 5 ppb B1, 10 ppb total)
Applications
Nutmeg and mace are used in bakery, dairy, meat processing (sausage seasoning), beverages, and pharmaceutical preparations. Nutmeg butter is widely used in cosmetics and topical formulations.
Ceylon Aroma exports whole nutmeg (ABCD), mace blades, and powders. MOQ 50 kg. All shipments include phytosanitary certificate and Certificate of Analysis for aflatoxin and volatile oil content.