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Webb James Mace

Webb James Mace is the name of the grid pattern,(reticulum) botanically known as “aril” which covers the shell of nutmeg. When mace is fresh it is fleshy and bright red, when dried it turns orange or amber-yellow. The plant is native to Band Island, in Indonesia, but is also widespread in tropical or subtropical areas (Java, Sumatra, Sri Lanka, India, Caribbean).

Functions: Spice

Labeling Claims: Naturally Derived, Organic, Plant-Based

End Uses: Sauces

    Knowde Enhanced TDS

    Identification & Functionality

    Flavor Family
    Food Ingredients Functions
    Ingredients
    Botanicals, Mace
    Technologies

    Features & Benefits

    Applications & Uses

    Food & Nutrition Applications
    Culinary Use
    • Mace is more delicate than nutmeg.
    • It is often preferred in food industry for  preparations of blends for meat and sausages, for sauces and condiments.
    • It can also be used to flavor fish and crustaceans, and  in some drinks.
    • It is one of the ingredients of curry, and of many spice mixtures.
    • It is a basic ingredient  of Indian cuisine.

    Regulatory & Compliance

    Certifications
    • International Food Standard
    • BRC
    • Sedex
    • USDA Organic
    • AEO
    • ISO 9001

    Packaging & Availability

    Our Offer Includes

    Mace whole or ground, origin Indonesia (Siauw / Ambon) or Papua.

    Storage & Handling

    Preservation

    Mace is stored in a dry place, away from light.