Mace Oil








mace  Myristica fragans




Mace oil.....

The Myristica fragans tree is an evergreen tree native to the Banda Islands in the Moluccas of Indonesia (also referred to as the Spice Islands). Two spices are derived from the nutmeg tree: nutmeg and mace. Mace is the dried "lacy" reddish covering (arial) of the seed.


The profiles of these two spices are incredibly close, both chemically and botanically. It has been postulated that the myristicum in mace might counter the potentially carcinogenic effects of safrole.


These two spices have a similar taste. Nutmeg is the sweeter of the two, while mace is more delicate in flavor. Because of its bright golden orange color, mace is preferred in light dishes.

Legong Dancers, Bali, Indonesia
Legong Dancers, Bali, Indonesia

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Westmorland,...
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Botanical Name - Myristica fragans

Common Method Of Extraction - Steam distillation

Parts Used - Husk or Arial

Aroma - spicy and warm

Largest Producing Countries - Sri Lanka, Indonesia, West Indies

Mace (red) in a Nutmeg Seed
mace nutmeg seed

Traditional Use - Mace oil is used as a flavoring agent for baked goods, digestion, kidney problems.

Properties - Analgesic, antioxidant, antiseptic, antispasmodic, carminative

Benefits - Flatulence, nausea, diarrhea, dysentery, increase in circulation

Blends Well With - Oakmoss, Bay Leaf, Peru Balsam, Orange, Clary Sage, Rosemary, Lime, Mandarin

Safety Data - Large doses or prolonged exposure to mace oil may cause nausea, so its internal use is not recommended. Avoid use of this oil while pregnant.

Pura Besakih Complex of 23 Temples, Gunung Agung, Indonesia
Pura Besakih Complex of 23 Temples, Gunung Agung, Indonesia

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Beinssen, Paul
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