Mace Oil

Mace Oil is a warm, sweet, spicy and slightly woody essential oil steam distilled from mace, the bright red, lace-like aril that surrounds the nutmeg seed of Myristica fragrans. It is closely related to nutmeg oil but has a slightly sweeter, softer and more refined aroma. It is used in food flavours, beverages, perfumery and traditional preparations.

Arizone International supplies Mace Oil for flavour houses, food and beverage manufacturers, perfumers and Ayurvedic product makers.

Nutmeg and Mace: One Fruit, Two Spices

The nutmeg tree gives two spices from one fruit. When the fruit splits open, it reveals a shiny brown seed (nutmeg) wrapped in a bright red, net-like covering (mace). The mace is carefully removed by hand, flattened and dried until it turns orange-yellow. In India, mace is called javitri and nutmeg is called jaiphal. Both are used in garam masala, biryani, sweets and traditional remedies.

The nutmeg tree is native to the Banda Islands of Indonesia, which were once the only source of nutmeg and mace in the world. Today, Indonesia, Grenada, India and Sri Lanka are major producers. In India, nutmeg and mace are grown mainly in Kerala, and to a smaller extent in Karnataka and Tamil Nadu.

Aroma and Composition

• Sabinene and Alpha-PineneMonoterpenes that give a fresh, spicy lift.
• MyristicinA key aromatic compound contributing to the warm, spicy character.
• Terpinen-4-ol and ElemicinAdding depth.
• SafrolePresent in small amounts.

The overall scent is warm, sweet, spicy and slightly woody, with a softer, more delicate character than nutmeg oil.

Applications

• Meat products, sausages and savoury flavours
• Bakery, desserts and confectionery
• Beverages, liqueurs and colas
• Spice blends and seasonings
• Perfumery, especially spicy and oriental accords
• Traditional and Ayurvedic preparations

Traditional Use

In Ayurveda and Unani medicine, javitri has been used traditionally to support digestion and as a warming spice. These are traditional uses, not approved health claims.

Safety and Dilution

Mace oil should be used in small amounts and diluted before skin contact. It contains myristicin and elemicin, which can have psychoactive and toxic effects at high doses, and safrole, which is restricted in foods and cosmetics in many markets. It should not be taken internally except as a regulated food flavour, and it is not recommended during pregnancy. Use within IFRA standards and food flavour regulations. Keep out of reach of children.

Quality Parameters

• Botanical identity (Myristica fragrans aril)
• Gas chromatography profile, including myristicin and safrole
• Specific gravity, refractive index and optical rotation
• Aroma and flavour evaluation
• Food-grade compliance where required

Packaging and Storage

Supplied in aluminium bottles, HDPE containers or drums. Store tightly closed in a cool, dark place.

Tips for Buyers and Formulators

Mace oil gives a softer, sweeter nutmeg note that suits bakery, dairy and meat flavours. Use food-grade oil at low levels and check local limits for myristicin and safrole.

Why Choose Arizone International?

We are an India-based supplier and exporter of essential oils and spice oils, located in Daman near Gujarat. We supply Mace Oil with COA, GC reports and full export documentation.

Share your grade, quantity and destination to receive a quotation for Mace Oil.