The hard brown seed derived from the nutmeg tree, a tropical evergreen, unfolds a warm, spicy sweet flavor that has enchanted palates for centuries. This precious nut undergoes a meticulous drying process, lasting up to two months, until the inner nut dances freely within its shell. Once dried, the shell is carefully opened, revealing the valuable egg-shaped nutmeat— the edible gem known as nutmeg. Second-rate nuts find purpose in the extraction of nutmeg oil, a sought-after ingredient in perfumes and the food industry.
Mace, another culinary treasure, is the dried lacy membrane surrounding the nutmeg seed. Indigenous to the Banda Islands of Indonesia, the nutmeg tree has spread its roots to the Caribbean, South Asia, and Southeast Asia. The journey of nutmeg cultivation is a patient one; the first harvest occurs 7-9 years after planting, with trees reaching their full potential after two decades.
In bygone eras, nutmeg held immense value, with tales recounting that in England, several hundred years ago, a mere handful of these precious nuts could secure financial independence for a lifetime.
The Sri Lankan nutmeg harvest kicks off in April, unfolding its bounty throughout the year, contingent on the crop size. As the nutmeg trees bear their aromatic harvest, they weave a story of history, trade, and the enduring allure of this spice that has stood the test of time. Join Green Asia Commodities (Pvt) Ltd in savoring the richness of Sri Lankan nutmeg, a testament to the island’s commitment to delivering the finest spices that captivate the senses and transcend culinary boundaries.
Grade & Specification
| Grade | Without Shell |
|---|---|
| Style | Dried |
| Moisture | 12% max |
| Extraneous matter | 01% max |
| Insect infestation % by mass | 02% max |
