Mace
Mace suppliers and sourcing guide
Mace is the dried aril, the lacy red covering around the nutmeg seed, of the tree Myristica fragrans. It is peeled from the seed after harvest, flattened and dried until it turns orange to tan, then sold as whole blades or ground. Indonesia, India and Grenada are the main origins. Mace oil and oleoresin are made from it for processed meats, baked goods and liquid flavors.
- Also known as
- Myristica fragrans · Mace blades · Macis · Nutmeg aril
- Facts checked
- November 2026
Forms and grades of mace
Suppliers sell different products under the same name. Specify the one you need.
Whole blades
Dried aril pieces graded by color and size, mainly for whole-spice and retail use.
Ground
Powder for sausage, baked goods and seasoning blends, often steam-treated.
Oil
Steam-distilled mace oil for liquid flavors.
Oleoresin
Solvent-extracted oleoresin, often plated on salt or dextrose for even dosing in meat processing.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Identity
- Macroscopic and microscopic identity, with extraneous matter reported.
- Volatile oil
- Volatile oil by steam distillation (for example ASTA method 5.0).
- Non-volatile ether extract
- Fixed oil content, one of the quality measures FDA lists for mace.
- Moisture and ash
- Moisture plus total and acid-insoluble ash.
- Aflatoxin
- Aflatoxins by HPLC or ELISA, since nutmeg and mace are known mold-risk spices.
- Microbiology
- Total plate count, yeast and mold, coliforms, E. coli and Salmonella; results depend heavily on whether the lot was steam-treated or otherwise reduced in microbial load.
Storage, lots and expiry
Storage and shelf life
Store whole and ground mace sealed in a cool, dry, dark area; ground mace loses volatile oil quickly and its fat can turn rancid in heat. Shelf life is set by the supplier's specification, and older lots are usually retested for volatile oil, aflatoxin and micro.
Lots and expiry dates
Color, volatile oil and aflatoxin results vary by origin and drying. Record origin, volatile oil and aflatoxin per lot, and keep certificates for each lot imported.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
21 CFR 182.10 lists mace (Myristica fragrans) among spices and other natural seasonings and flavorings that are generally recognized as safe (GRAS) for their intended use.
Source: ecfr.gov (opens in a new tab)FDA's Compliance Policy Guide 525.750 describes mace as the dried outer membrane of Myristica fragrans, with quality measured by volatile oil, total and acid insoluble ash, non-volatile ether extract and moisture.
Source: fda.gov (opens in a new tab)21 CFR 182.20 lists mace extractives, including essential oil and solvent-free oleoresin, among essential oils, oleoresins (solvent-free) and natural extractives that are GRAS for their intended use.
Source: ecfr.gov (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Mace suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking mace suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell mace? Request a listingFrequently asked questions
What forms of mace can brands buy?
Common forms include whole blades, ground, oil and oleoresin. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for mace include?
Expect identity, volatile oil, non-volatile ether extract, moisture and ash, aflatoxin and microbiology, each with its method, specification and result for that lot.
How should mace be stored?
Store whole and ground mace sealed in a cool, dry, dark area; ground mace loses volatile oil quickly and its fat can turn rancid in heat. Shelf life is set by the supplier's specification, and older lots are usually retested for volatile oil, aflatoxin and micro.
What is the regulatory status of mace?
21 CFR 182.10 lists mace (Myristica fragrans) among spices and other natural seasonings and flavorings that are generally recognized as safe (GRAS) for their intended use. FDA's Compliance Policy Guide 525.750 describes mace as the dried outer membrane of Myristica fragrans, with quality measured by volatile oil, total and acid insoluble ash, non-volatile ether extract and moisture. 21 CFR 182.20 lists mace extractives, including essential oil and solvent-free oleoresin, among essential oils, oleoresins (solvent-free) and natural extractives that are GRAS for their intended use.
More flavors, spices and essential oils
- Vanilla extractExtract of vanilla · Pure vanilla extract
- Vanilla beansVanilla planifolia · Vanilla tahitensis
- Vanillin4-Hydroxy-3-methoxybenzaldehyde · Vanillic aldehyde
- Ethyl vanillin3-Ethoxy-4-hydroxybenzaldehyde · Bourbonal
- Natural flavorsNatural flavoring · Natural flavour
- Artificial flavorsArtificial flavoring · Synthetic flavors
- CinnamonCinnamomum verum (Ceylon cinnamon) · Cinnamomum cassia (Chinese cassia)
- NutmegMyristica fragrans · Nutmeg seed
- CloveSyzygium aromaticum · Eugenia caryophyllata
- CardamomElettaria cardamomum · Green cardamom
- Black pepperPiper nigrum · Peppercorns
- Cayenne pepperCapsicum annuum · Capsicum frutescens
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