Mace (Myristica fragrans aril)
Common name: Mace
(Dried aril surrounding the nutmeg seed)
Source plant (nutmeg tree)
Kingdom: Plantae
Clade: Angiosperms
Clade: Eudicots
Order: Magnoliales
Family: Myristicaceae
Genus: Myristica
Species: Myristica fragrans Houtt.
Note: Mace is the membranous aril that surrounds the seed of nutmeg (Myristica fragrans). After drying, it is sold in blades or ground, with a more delicate, floral aroma compared to nutmeg.
Cultivation and growing conditions of the nutmeg tree
Climate:
Prefers warm, humid tropical climates.
Needs well-distributed rainfall throughout the year and does not tolerate frost.
Exposure:
Grows best in full sun slightly moderated or light partial shade, especially when young.
Often grown in agroforestry systems with other shading trees.
Soil:
Prefers deep, well-drained soils rich in organic matter.
Develops well in slightly acidic to neutral soils.
Sensitive to prolonged waterlogging.
Watering:
In areas with regular rainfall, natural precipitation can be sufficient.
In drier conditions, supplemental irrigation is needed, especially for young trees.
Temperature:
Fertilization:
Benefits from regular applications of compost or well-rotted manure.
Balanced fertilizers (nitrogen, phosphorus, potassium) help support vegetative growth and fruiting.
Crop management:
Light pruning to maintain an open, balanced canopy.
Weed control around the base of the trees, especially in the first years.
Harvest:
Ripe fruits are harvested when they split open naturally, revealing the seed and the red aril.
Mace is separated from the seed, spread out and dried until it becomes brittle and orange-reddish to brown in color.
Description
Aromatic spice obtained from the lacy aril that surrounds the nutmeg seed; dried into “blades” or ground into a fine powder.
Sensory profile: warm, sweet–spicy with citrus–floral top notes and a gentle peppery finish; more delicate and brighter than nutmeg.
Culinary role: classic in baked goods, creamy sauces, soups, sausages/charcuterie, pickling, spice blends (e.g., garam masala). Typical use 0.05–0.30% of formula.
Caloric value (per 100 g, spice)
~450–520 kcal; carbohydrates ~40–55 g (including fiber), fat ~30–36 g (mostly fixed oil), protein ~5–8 g, sodium low. Actual intake per serving is very small.
Chemical composition and structure
Volatile oil (essential oil): typically 7–15%, rich in terpenes (e.g., sabinene, α-/β-pinene, limonene, terpinene) and phenylpropanoids (myristicin, elemicin, safrole traces, eugenol).
Fixed oil (triacylglycerols): variable 20–35% containing myristic, palmitic, oleic, linoleic fatty acids.
Lignans/neolignans: e.g., macelignan and related compounds linked to aroma stability and antioxidant properties.
Minerals/vitamins: manganese, copper, potassium; B vitamins present at low levels.
Physical properties
Form: whole blades (thin, brittle arils) or ground powder.
Color: orange–amber to deep red-gold; ground mace is yellow–orange.
Moisture: typically ≤10–12% for quality; water activity controlled to prevent mould.
Solubility: essential oil soluble in ethanol and fats; insoluble in water (except for flavor dispersion).
Particle size (ground): commonly 20–60 mesh, tailored to application.
Production process
Harvest & separation: ripe nutmeg fruits split; aril (mace) removed from the seed, washed/trimmed.
Flattening & drying: arils spread and pressed into blades; sun- or hot-air–dried to target moisture with airflow control.
Grading & cleaning: size/color grading; removal of extraneous matter; optional steam sterilization to reduce microbial load.
Milling & packing: cryogenic or cooled milling for volatile retention; oxygen- and light-barrier packaging.
Essential oil/CO₂ extract (optional): steam distillation or supercritical CO₂ for concentrated flavor.
Sensory and technological properties
Flavor release: fast top-note due to monoterpenes, with a warm, lingering tail from phenylpropanoids.
Coloring effect: imparts golden hue at typical dosages.
Processing sensitivity: heat, light, oxygen drive oil loss and oxidation → use late addition, tight lids, cool storage.
Food applications
Bakery/desserts: cakes, doughnuts, custards, rice pudding, fruit preserves.
Savory: béchamel/cream sauces, soups (potato, pumpkin), seafood, pâtés, white sausages.
Beverage & confectionery: cordials, liqueurs, syrups, chocolate and pralines.
Seasonings: spice blends, pickling spice, rub mixes with cinnamon, coriander, white pepper.
Nutrition and health
Antioxidant constituents (e.g., lignans, eugenol) may contribute to aroma stability and flavor impact; physiological effects at culinary doses are limited.
Excess consumption can cause nausea, dizziness, and neurotoxic symptoms linked mainly to myristicin/elemicin; culinary use is well below such levels.
Sodium-free by nature; supports salt reduction via aromatic intensity.
Fat profile
Fixed oil contains **SFA** (saturated fatty acids, notably myristic and palmitic), **MUFA** (monounsaturated fatty acids, mainly oleic) and **PUFA** (polyunsaturated fatty acids, linoleic).
Health note: **SFA** are best kept moderate overall, while **MUFA** are often neutral/beneficial and **PUFA** beneficial when balanced; in mace, serving sizes are tiny, so lipid impact is nutritionally minimal. **TFA**/**MCT** are negligible.
Quality and specifications (typical topics)
Identity & purity: whole blades or ground, free of extraneous matter, uniform color.
Moisture: ≤10–12%; volatile oil content within spec (higher = stronger aroma).
Chemical: peroxide/anisidine (oxidation) low, ash, acid-insoluble ash within limits; pesticides/metals compliant.
Microbiology: pathogens absent/25 g (e.g., Salmonella negative); total plate count, yeasts/moulds controlled; steam-treated options available.
Adulteration checks: microscopy, GC–MS essential-oil fingerprint, color and fiber profile.
Storage and shelf life
Store cool (≤20 °C), dry, dark, in airtight, oxygen-barrier packs; avoid heat/light.
Shelf life: whole blades 18–24 months; ground 12–18 months (aroma fades faster).
Keep away from moisture to prevent caking/mould.
Allergens and safety
Not a major allergen in most jurisdictions; spice allergies can occur.
Toxicity at high doses: compounds such as myristicin/safrole warrant moderation; comply with regional limits for safrole/methyleugenol in foods.
Pregnancy/medications: avoid excess; potential interactions at pharmacological doses.
Gluten-free by nature; manage cross-contact under good practices.
INCI functions in cosmetics (where applicable)
INCI: Myristica Fragrans (Mace) Extract, Myristica Fragrans (Mace) Oil.
Roles: fragrance, antioxidant/skin-conditioning support in oils, balms, soaps; assess sensitization and photosafety; follow IFRA guidance for leave-on products.
Troubleshooting
Musty/mouldy notes: indicates poor drying or storage → check moisture/a_w, switch to steam-sterilized supply.
Weak aroma: old crop/over-milled or oxidized → specify volatile oil minimum, request fresh-pack dates, use cryogenic milling.
Caking: humidity ingress → upgrade barrier and desiccants, reduce headspace.
Specking in light sauces: use finer grind or infuse in fat then strain.
Sustainability and supply chain
Major origins include Indonesia, Sri Lanka, India, Grenada; prefer traceable, deforestation-free, and fair-labor sources.
In-plant: adopt energy-efficient drying, steam sterilization, and waste valorization (e.g., spent husk/meal) with wastewater managed toward **BOD/COD** targets; maintain **GMP/HACCP** and robust traceability.
Labelling
Ingredient name: “mace” (distinct from “nutmeg”).
Declare country of origin, form (whole/ground), and processing (steam-sterilized) where relevant; ensure compliance with any regional limits on safrole/methyleugenol.
Conclusion
Mace is a refined, warm–aromatic spice that lends bright, sweet–spicy complexity at low dosages. Specifying volatile oil, ensuring clean, dry processing, and protecting against oxidation and microbial risks preserve its signature flavor and clean-label quality across bakery, savory, and beverage applications.
Mini-glossary
**SFA** — saturated fatty acids: Fats best kept moderate overall; present in mace’s fixed oil.
**MUFA** — monounsaturated fatty acids: Often neutral/beneficial (e.g., oleic); minor in mace.
**PUFA** — polyunsaturated fatty acids: Beneficial when balanced (e.g., linoleic); oxidation-prone; minor here.
**TFA** — trans fatty acids: Negligible in spices.
**MCT** — medium-chain triglycerides: Not significant in mace.
IFRA — International Fragrance Association: Provides safety standards for fragrance use in cosmetics.
**GMP/HACCP** — good manufacturing practice / hazard analysis and critical control points: Preventive food-safety systems with validated CCPs.
**BOD/COD** — biochemical/chemical oxygen demand: Wastewater impact metrics guiding treatment and compliance.
References__________________________________________________________________________
Ashokkumar K, Vellaikumar S, Muthusamy M, Dhanya MK, Aiswarya S. Compositional variation in the leaf, mace, kernel, and seed essential oil of nutmeg (Myristica fragrans Houtt.) from the Western Ghats, India. Nat Prod Res. 2022 Jan;36(1):432-435. doi: 10.1080/14786419.2020.1771713.
Abstract. The essential oil (EO) from leaf, mace, kernel, and seed of Myristica fragrans Houtt. growing in the Western Ghats, India was investigated for the first time. The EO was extracted by hydrodistillation and analysed by GC-MS. The results revealed that yields of EO were 3.16%, 8.10%, 6.24%, and 5.21% for leaf, mace, kernel, and seed, respectively. The main fractions were found to be monoterpenes (53.77%-94.82%), phenylpropenes (1.96%-28.61%), and sesquiterpenes (1.21%-16.76%) and for all the four parts. The main constituents of leaf were sabinene (17.17%), eugenol (16.60%), myristicin (9.12%), caryophyllene (8.82%), and β-myrcene (4.74%). Sabinene (38.37%), α-pinene (8.16%), β-pinene (7.61%), D-limonene (7.07%), and 3-carene (5.05%) were predominant constituents of mace. The major constituents of kernel and seed were sabinene, α-pinene, β-pinene, and D-limonene. The major constituents of leaf, mace, kernel and seed of nutmeg can be utilised in the food, perfumery, aroma and pharmaceutical industries.
Rizwana H, Bokahri NA, S Alkhattaf F, Albasher G, A Aldehaish H. Antifungal, Antibacterial, and Cytotoxic Activities of Silver Nanoparticles Synthesized from Aqueous Extracts of Mace-Arils of Myristica fragrans. Molecules. 2021 Dec 20;26(24):7709. doi: 10.3390/molecules26247709.
Abstract. In the present study, mace-mediated silver nanoparticles (mace-AgNPs) were synthesized, characterized, and evaluated against an array of pathogenic microorganisms. Mace, the arils of Myristica fragrans, are a rich source of several bioactive compounds, including polyphenols and aromatic compounds. During nano synthesis, the bioactive compounds in mace aqueous extracts serve as excellent bio reductants, stabilizers, and capping agents. The UV-VIS spectroscopy of the synthesized NPs showed an intense and broad SPR absorption peak at 456 nm. Dynamic light scattering (DLS) analysis showed the size with a Z average of 50 nm, while transmission electron microscopy (TEM) studies depicted the round shape and small size of the NPs, which ranged between 5-28 nm. The peaks related to important functional groups, such as phenols, alcohols, carbonyl groups, amides, alkanes and alkenes, were obtained on a Fourier-transform infrared spectroscopy (FTIR) spectrum. The peak at 3 keV on the energy dispersive X-ray spectrum (EDX) validated the presence of silver (Ag). Mace-silver nanoparticles exhibited potent antifungal and antibacterial activity against several pathogenic microorganisms. Additionally, the synthesized mace-AgNPs displayed an excellent cytotoxic effect against the human cervical cancer cell line. The mace-AgNPs demonstrated robust antibacterial, antifungal, and cytotoxic activity, indicating that the mace-AgNPs might be used in the agrochemical industry, pharmaceutical industry, and biomedical applications. However, future studies to understand its mode of action are needed.
Najeeya AGF, Sultana A. Efficacy of mace (Arils of Myristica fragrans Houtt) plus PFMT on symptoms in mixed urinary incontinence: a randomized placebo-controlled trial. Integr Med Res. 2018 Dec;7(4):307-315. doi: 10.1016/j.imr.2018.10.001.
Abstract. Background: It is not only to evaluate the efficacy and safety of mace (Arils of Myristica fragrans Houtt) but also to compare pelvic floor muscle training vs. pelvic floor muscle training (PFMT) for improving symptoms and health-related quality of life (HRQoL) of woman with mixed urinary incontinence (MUI). Methods: A prospective, single-blind randomized controlled study was conducted. Patients (n = 60) were randomly allocated (1:1) to receive either mace powder or placebo (1.5 g) orally twice daily along with pelvic floor muscle training in both groups for three consecutive months. The primary outcomes included symptom evaluation with Patient Global Impression Index of Improvement (PGI-I) and the Patient Global Impression Index of Severity (PGI-S) for MUI. For safety, clinical examination and biochemical parameters were assessed. Secondary outcomes included Short form of Urogenital Distress Inventory Questionnaire-6 (UDI-6) and quality of life assessment with questionnaire tools such as Short form of Incontinence Impact Questionnaire-7 (IIQ-7), Short form of the Prolapse/Urinary Incontinence Sexual Questionnaire (PISQ-12) and ICIQ-SF. The data were statistically interpreted with 5% level of significance. Results: After treatment (at third month), the patient reported cure for PGI-I and PGI-S was 46.66% and 90% for the mace group, whereas 0% and 16.66% for the control group, respectively (P < 0.001), statistically significant. No side effects were reported in the mace group. The mean difference noted in terms of scores, at the third month from baseline for UDI-6 (51.09 vs. 24.78), IIQ-7 (45.48 vs. 23.49), PISQ (11.33 vs. 5.40), and ICIQ-SF (8.10 vs. 2.43) scores were higher in the mace than that in the control group (P < 0.001). Conclusion: Mace is effective and safe for the subjective improvement of mixed urinary incontinence symptoms and for the improvement of women's HRQoL than the placebo.Clinical Trial Registry No.: CTRI/2017/04/008342.
Ozaki Y, Soedigdo S, Wattimena YR, Suganda AG. Antiinflammatory effect of mace, aril of Myristica fragrans Houtt., and its active principles. Jpn J Pharmacol. 1989 Feb;49(2):155-63. doi: 10.1254/jjp.49.155.
Abstract. Mace which is the aril of the fruit of Myristica fragrans HOUTT, has been used in Indonesian folk medicine as aromatic stomachics, analgesics, a medicine for rheumatism, etc. The present study was carried out to elucidate the antiinflammatory effect of methanol extract obtained from Mace and its active principles. The methanol extract was extracted with ether, and then the ether soluble fraction was extracted with n-hexane. The n-hexane soluble fraction was fractionated by silica gel column chromatography (Fr-l-Fr-V), and the active principle was isolated from Fr-II by thin layer chromatography (Fr-VI-Fr-VII). The antiinflammatory activity of these fractions was investigated on carrageenin-induced edema in rats and acetic acid-induced vascular permeability in mice. All fractions and indomethacin were suspended in 2% C.M.C. solution and administered p.o. The methanol extract (1.5 g/kg), ether fraction (0.9 g/kg), n-hexane fraction (0.5 g/kg), Fr-II (0.19 g/kg) and Fr-VI (0.17 g/kg) showed a lasting antiinflammatory activity, and the potencies of these fractions were approximately the same as that of indomethacin (10 mg/kg). Fr-VI was determined to be myristicin. These results suggest that the antiinflammatory action of Mace is due to the myristicin that it contains.
Hussain SP, Rao AR. Chemopreventive action of mace (Myristica fragrans, Houtt) on methylcholanthrene-induced carcinogenesis in the uterine cervix in mice. Cancer Lett. 1991 Mar;56(3):231-4. doi: 10.1016/0304-3835(91)90007-5.
Abstract. The present paper reports the chemopreventive action of mace (aril covering the testa of the seed of Myristica fragrans) on 3-methylcholanthrene (MCA)-induced carcinogenesis in the uterine cervix of virgin, young adult, Swiss albino mice. Placement of cotton-thread impregnated with beeswax containing MCA (approximately 600 micrograms) inside the canal of the uterine cervix results in the appearance of precancerous and cancerous lesions in the cervical epithelium. In this experiment using the cervical carcinogenesis model system, if mace was administered orally at the dose level of 10 mg/mouse per day for 7 days before and 90 days following carcinogen thread insertion, the cervical carcinoma incidence, as compared with that of the control (73.9%), was 21.4%. This decline in the incidence of carcinoma was highly significant (P less than 0.001). The incidence of precancerous lesions did not display any definite association with different treatments.
Mace 
