Ceylon Mace Supplier from Sri Lanka
Leafy Ceylon is a trusted mace supplier from Sri Lanka, offering whole mace blades, broken mace and mace powder in bulk and private label. Spice brands, bakeries, sausage and charcuterie makers, sauce companies and spice blenders choose our Ceylon mace for its warm, delicate aroma, golden-orange colour and friendly export support.
From fragrant biryani and nihari to Dutch speculaas, German Lebkuchen, British potted shrimp and classic American doughnuts, one simple enquiry gets you the right mace form and pack for your product.
Ceylon Mace Key Facts
- Botanical name: Myristica fragrans Houtt., nutmeg family (Myristicaceae) (Kew Plants of the World Online)
- Other names: javitri (Hindi and Urdu), jathipathri (Tamil and Malayalam), wasawasi (Sinhala), foelie (Dutch), Muskatblüte (German), macis (French and Spanish), bunga pala (Malay and Indonesian)
- Plant part: the dried lace-like aril that wraps the nutmeg seed
- Forms: whole mace blades, broken mace and mace powder
- Character: golden-orange colour with a warm, sweet and delicate nutmeg-like aroma
- Favourite uses: biryani, garam masala, sausages, béchamel and bread sauce, cakes, doughnuts and pickles
- Origin: Sri Lanka
- Credentials: ISO 22000 · GMP · HACCP · FDA registered
- Supply: samples, bulk orders, private label and worldwide shipping
What Is Mace?
Mace is one of the two treasured spices of the nutmeg tree, Myristica fragrans. When the ripe golden fruit splits open, it reveals a shiny brown seed wrapped in a vivid crimson, lace-like net. That net is mace. It is gently lifted from the seed and dried, turning a beautiful golden orange, while the seed inside becomes nutmeg.
Because both come from the same fruit, mace and nutmeg share a warm, sweet family flavour, but mace is softer, more delicate and slightly more floral, with gentle peppery and citrus notes. Chefs love it for light-coloured sauces, soups and baking, where it adds a refined warmth and a lovely golden tint.
Each dried piece is called a blade of mace. Whole blades are easy to infuse into milk, stocks, rice and pickles, while mace powder blends smoothly into spice mixes, sausages, cakes and sauces.
Mace has a fascinating history. The nutmeg tree comes from the Banda Islands of Indonesia, and for centuries mace and nutmeg travelled the great spice routes to the kitchens of India, Arabia and Europe. In medieval and Tudor England, mace was one of the most prized spices on the table, flavouring festive pies, spiced wines and banquet dishes. Today nutmeg trees also flourish in tropical spice-growing lands, including the spice gardens of Sri Lanka.
Which Mace Forms Do We Supply?
- Whole mace blades: beautiful golden-orange blades for biryani, pilau, stocks, pickles, mulled drinks, whole-spice retail packs and in-house milling.
- Broken mace: smaller pieces with the same warm aroma, ideal for grinding, spice blending, pickling spice and value retail ranges.
- Mace powder: a fine, fragrant golden powder for garam masala and spice blends, sausages and charcuterie, sauces, soups, cakes, doughnuts and biscuits.
- Private label packs: retail jars, pouches, tins and grinder-ready packs under your own brand.
As your mace supplier, we confirm the form, blade size, grind, moisture, pack size and lot details in every quotation.
Sri Lankan Mace and a Rich Spice Heritage
Nutmeg trees grow in Sri Lanka’s green mid-country spice gardens, especially around Kandy, Matale and Kegalle, where they share the land with cinnamon, pepper, cloves and cardamom. These warm, humid hills give Ceylon nutmeg and mace a rich, well-rounded aroma.
Sri Lanka has welcomed spice traders for centuries, from Arab and Persian merchants to Portuguese, Dutch and British ships, and the island’s spice gardens remain a proud part of its culture today. Visitors to Matale’s spice gardens can still see nutmeg fruits ripening and mace being dried in the sun.
As a Sri Lankan mace supplier, Leafy Ceylon brings careful selection, gentle drying and export packing together, with origin and lot details for your brand story.
How We Harvest and Dry Mace
Nutmeg fruits are picked when they ripen and split open. The bright red mace is carefully lifted from the seed by hand, flattened gently and dried in the sun or in clean dryers until it turns a lovely golden orange. The dried blades are then hand-sorted, kept whole, sorted as broken mace, or milled into fine mace powder.
Every lot is packed promptly in protective, aroma-sealing liners, and our team shares product photos and samples before you order.
Storage tip: keep mace in a sealed pack or airtight jar in a cool, dry and dark place. Whole blades keep their aroma longest, and can be ground fresh whenever you need them.
Quality and Certifications
As a quality-focused mace supplier, we check every lot for colour, aroma, blade quality, grind, moisture and cleanliness. A COA with lot information is available, including microbiology, aflatoxin, pesticide and heavy-metal testing.
- Colour: bright golden-orange blades and a warm golden powder.
- Aroma: a fresh, warm and sweet mace fragrance.
- Blade quality: hand-sorted whole blades and clean broken pieces.
- Grind: fine, even mace powder for smooth blending.
- Cleanliness: carefully cleaned and packed in a hygienic facility.
Produced in an ISO 22000, GMP and HACCP certified, FDA-registered facility. Our certificates are shared with your quotation, together with the specification, commercial invoice, packing list, certificate of origin and phytosanitary certificate for every order.
How Is Mace Used Around the World?
South Asian cooking
Biryani, nihari, korma, haleem, Mughlai curries and garam masala, where javitri adds a royal fragrance.
Middle Eastern and North African dishes
Moroccan ras el hanout, Arabic baharat-style blends and slow-cooked rice and meat dishes.
European baking
Dutch speculaas, German Lebkuchen, British mixed spice, pound cake, fruit cake and Christmas mince pies.
Sauces and soups
Béchamel, British bread sauce, cream soups, chowders and cheese sauces.
Meat, sausages and charcuterie
Frankfurters, hot dogs, bologna, German sausages, pâtés, terrines and British potted shrimp.
American baking
Old-fashioned doughnuts, cherry pie, pumpkin pie and spiced cookies.
Pickles, preserves and drinks
Pickling spice, chutneys, mulled wine, eggnog and masala chai.
Spice blends and seasonings
Curry powders, meat rubs, seasoning mixes and gourmet spice gift sets.
Private label and repacking
Retail jars, pouches, tins and bulk packs under your own brand.
Aroma, Colour and How Mace Compares
Our Ceylon mace has a golden-orange colour and a warm, sweet aroma that is softer and more delicate than nutmeg, with gentle floral, peppery and citrus notes. It pairs beautifully with cinnamon, cardamom, cloves, ginger, black pepper, saffron, butter, cream and slow-cooked meats.
| Mace | Nutmeg | Ceylon cinnamon | |
|---|---|---|---|
| Plant part | Aril around the nutmeg seed | Seed kernel | Inner bark |
| Colour | Golden orange | Warm brown | Light tan |
| Flavour | Warm, delicate, floral | Warm, sweet, rich | Sweet, gentle, citrusy |
| Favourite uses | Biryani, sausages, light sauces | Baking, béchamel, eggnog | Baking, tea, curries |
Because of its golden colour and gentle flavour, mace is a favourite in pale dishes such as cream sauces, white soups, fish dishes, custards and light cakes, where it adds warmth while keeping a clean, bright look. Whole blades are wonderful for slow infusions, while powder gives instant, even flavour in mixes and batters.
Explore our Ceylon cinnamon and Ceylon cinnamon leaves to build a complete warm-spice range alongside mace.
How Do You Cook with Mace?
Mace is easy to use and a little goes a long way. Start with one or two blades, or a pinch of powder, and build to taste.
- Infuse whole blades: add a blade or two to milk for béchamel and bread sauce, or to stocks, soups and poaching liquids, then lift out before serving.
- Fragrant rice: add whole blades with cardamom, cloves and cinnamon when cooking biryani, pilau and festive rice.
- Bloom in butter or ghee: gently warm mace in fat at the start of curries, kormas and nihari to release its aroma.
- Bake with powder: stir ground mace into cake batters, doughnuts, pound cakes, biscuits and pie fillings.
- Season meats: mix mace powder into sausages, burgers, meatballs, pâtés and rubs.
- Pickle and preserve: add blades to pickling spice, chutneys, mulled wine and spiced fruit.
Mace works beautifully alongside Ceylon cinnamon and curry leaves in Sri Lankan and South Asian cooking.
Favourite Mace Dishes and Traditions from Around the World
- India and Pakistan: Hyderabadi and Lucknowi biryani, Delhi and Lahori nihari, Mughlai korma and royal shahi dishes, all fragrant with javitri.
- Indonesia and Malaysia: bunga pala in rich soups, stews and spice pastes, celebrating the nutmeg tree’s ancient homeland in the Banda Islands.
- Morocco and North Africa: ras el hanout blends for tagines, couscous and pastilla.
- The Netherlands: speculaas spiced biscuits, loved around Sinterklaas in December.
- Germany: Lebkuchen and gingerbread at Christmas markets, and classic sausages such as Weisswurst.
- The UK: potted shrimp from Morecambe Bay, bread sauce with the Sunday roast, and Christmas cakes and mince pies.
- The USA and Canada: old-fashioned doughnuts, pound cake, cherry pie and hot dogs.
- Modern kitchens: mace in craft gin and cocktails, spiced lattes, artisan charcuterie and gourmet spice blends.
Which Spice Blends Use Mace?
Mace is a favourite ingredient for spice blenders because it adds warmth, depth and a golden colour without overpowering other spices.
- Garam masala: Mughlai and North Indian garam masala often includes mace with cardamom, cinnamon, cloves and black pepper.
- Biryani and nihari masalas: ready-made spice mixes for these classic dishes rely on mace for their royal aroma.
- Ras el hanout: Moroccan blends often feature mace among their many warm spices.
- Lebkuchen and speculaas spice: festive European baking blends with cinnamon, cloves, ginger and mace.
- British mixed spice: the classic sweet blend for fruit cakes, hot cross buns and puddings.
- Pickling spice and sausage seasonings: blades for pickles and powder for frankfurter, bologna and pâté seasonings.
We can supply mace on its own for your blending, or pack it alongside our other Sri Lankan spices in one shipment.
Bulk Packaging and Private Label
As a bulk mace supplier, we pack whole blades in protective cartons with aroma-sealing liners that keep them beautiful, and broken mace and powder in sealed, moisture- and light-protective liners. Choose bulk packs for spice milling and manufacturing, or private-label jars, pouches, tins and gift sets for your own retail range.
- Bulk: cartons and bags with food-grade liners for spice mills, blenders and manufacturers.
- Food service: larger tubs and pouches for restaurants, caterers and bakeries.
- Retail: glass jars, resealable pouches, tins and grinder-ready packs.
- Gifts: whole-spice gift sets combining mace with Ceylon cinnamon and other Sri Lankan spices.
Share your pack size, artwork and label language, and your quotation will confirm the packaging options and production run.
Why Choose Leafy Ceylon as Your Mace Supplier?
- Authentic Ceylon mace: grown in Sri Lanka’s famous mid-country spice gardens.
- Three forms in one place: whole blades, broken mace and mace powder.
- Beautiful colour and aroma: gently dried and hand-sorted for a lovely golden finish.
- A complete Ceylon spice range: combine mace with cinnamon, cinnamon leaves, curry leaves and more in one shipment.
- Proven quality: three decades of export experience and an ISO 22000, GMP, HACCP and FDA-registered facility.
- Friendly export support: samples, packing and freight planned together in one clear proposal.
Samples, MOQ and Repeat Orders
Order a sample of whole mace blades, broken mace or mace powder, and try it in your own spice blend, sausage, sauce or bakery recipe.
Send your first-order quantity, repeat volume, packing and target arrival date. As your mace supplier, we confirm sample availability, MOQ and preparation time in one clear quotation, and keep your approved sample as the reference for every repeat order.
How to Order and Shipping
- Brief: share the form, use, quantity, packing and destination.
- Proposal: review the specification, samples, price and timing.
- Trial: enjoy your sample and confirm the order.
- Dispatch: we pack and ship with all shipment documents.
- Repeat: your approved sample guides every future order.
Samples and smaller orders travel by courier, while larger orders go by air cargo or sea freight, with transit times confirmed in your quotation.
Where Does Our Mace Go? Global Markets and Communities
As an international mace supplier, Leafy Ceylon serves spice brands, spice mills, bakeries, sausage and charcuterie makers, sauce companies and restaurants in markets where mace is a much-loved part of everyday and festive cooking.
India and Pakistan
From Hyderabad, Lucknow, Delhi and Mumbai to Lahore and Karachi, javitri is essential in biryani, nihari, korma and garam masala. Indian and Pakistani spice brands, restaurants and grocers in London, Birmingham, Leicester, Toronto, New Jersey and Dubai keep this rich tradition flourishing.
The Gulf and the Middle East
In Dubai, Riyadh, Doha, Kuwait City and Muscat, mace flavours fragrant rice and meat dishes, festive feasts during Ramadan and Eid, and the warm spice blends sold in busy souks and supermarkets.
The Netherlands and Germany
Dutch spice companies blend foelie into speculaas spice, while German bakers and butchers use Muskatblüte in Lebkuchen, gingerbread and traditional sausages, especially in the busy Christmas season.
The UK and France
British cooks love mace in potted shrimp, bread sauce, mixed spice and Christmas baking, and French chefs and charcutiers use macis in sauces, pâtés and terrines.
The USA and Canada
American and Canadian bakers, sausage makers and spice brands in New York, Chicago, Texas, California, Toronto and Vancouver use mace in doughnuts, pound cake, pies, hot dogs and gourmet spice blends.
Malaysia, Singapore and Australia
In Kuala Lumpur, Penang and Singapore, bunga pala adds warmth to biryani, rich curries and festive Malay and Indian dishes, while Australian spice brands, butchers and bakers in Sydney and Melbourne use mace in sausages, pies and spice blends.
Ceylon Mace: Frequently Asked Questions
Mace is the dried, lace-like aril that wraps the nutmeg seed of the Myristica fragrans tree. It is bright red when fresh and dries to a beautiful golden orange.
Both come from the same fruit. Nutmeg is the seed kernel, while mace is the lacy covering around it. Mace has a softer, more delicate and slightly floral flavour.
Mace is called javitri in Hindi and Urdu, jathipathri in Tamil and Malayalam, wasawasi in Sinhala, foelie in Dutch, Muskatblüte in German, macis in French and Spanish, and bunga pala in Malay and Indonesian.
A blade is a single dried piece of the mace aril. Whole blades are perfect for infusing into milk, stocks, rice and pickles.
We supply whole mace blades, broken mace and mace powder, in bulk and private label.
Broken mace has the same warm aroma as whole blades and is ideal for grinding, spice blending, pickling spice and value retail packs.
Mace has a warm, sweet and delicate flavour, softer than nutmeg, with gentle floral, peppery and citrus notes.
Mace is loved in biryani, nihari, korma, garam masala, sausages, béchamel and bread sauce, potted shrimp, doughnuts, pound cake, speculaas and Lebkuchen.
Garam masala, biryani masala, ras el hanout, speculaas spice, Lebkuchen spice, British mixed spice and pickling spice often include mace.
Add one or two blades to milk, stocks, soups, rice or pickles while cooking, then lift them out before serving.
Stir a pinch of mace powder into cake batters, doughnuts, sauces, soups, sausages, meat rubs and spice blends.
Yes. Mace and nutmeg share a warm family flavour, so mace makes a lovely, more delicate alternative in sauces, soups and baking.
Ceylon mace comes from nutmeg trees in Sri Lanka’s mid-country spice gardens, around Kandy, Matale and Kegalle.
Our dried mace has a beautiful golden-orange colour, and the powder is a warm golden shade.
Our mace is produced in an ISO 22000, GMP and HACCP certified, FDA-registered facility.
Each order comes with a COA, specification, commercial invoice, packing list, certificate of origin and phytosanitary certificate.
Yes. We pack whole mace, broken mace and mace powder in jars, pouches, tins and gift sets under your own brand.
Yes. Samples of whole blades, broken mace and mace powder are available, so you can try them in your own recipes before you order.
Yes. Mace can be shipped together with Ceylon cinnamon, cinnamon leaves, curry leaves and our other Sri Lankan spices in one order.
Share the form, use, quantity, packing, destination and arrival date, and we will send a clear quotation with samples. Samples and small orders travel by courier, and larger orders by air or sea freight.
Request a Ceylon Mace Quotation
Tell your mace supplier team at Leafy Ceylon which form you need (whole blades, broken mace or mace powder), with your use, quantity, packing, destination and arrival date, and we will send a clear quotation with samples.
Contact Leafy Ceylon for technical and export enquiries.