Mace Flakes
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We are the prominent Exporter and Supplier of Mace Flakes that are widely known in this industry due to high medicinal purpose. The Mace Flakes, offered by us, are used for making tonics and electuaries that are termed to be the best treatment for bladder and urinary tract. Moreover, Mace Flakes are aromatic in nature and have high nutritional value.
Botanical Name : Myristica fragrans
Family : N.O. Myristicaceae
Hindi Name : Javitri
Geographical Sources
The Mace Flakes tree, Myristica fragrans, is indigenous to the Moluccas in Indonesia but has been successfully grown in other Asian countries and in the Caribbean, namely Grenada. Banda Islands, Malayan Archipelago, Molucca Islands, and cultivated in Sumatra, French Guiana.
Composition
Mace Flakes and mace contain 7 to 14 percent essential oil, the principal components of which are pinene, camphene, and dipentene. Mace Flakes on expression yields about 24 to 30 percent fixed oil called Mace Flakes butter, or oil of mace. Dried kernel of the seed.
Varieties
Whole Mace Flakess are grouped under three broad quality classifications :
Sound : Mace Flakess which are mainly used for grinding and to a lesser extent for oleoresin extraction. High quality or sound whole Mace Flakess are traded in grades which refer to their size in numbers of Mace Flakess per pound: 80s, 110s and 130s (110 to 287 nuts per kg), or 'ABCD' which is an assortment of various sizes.Substandard : Mace Flakess which are used for grinding, oleoresin extraction and essential oil distillation. Substandard Mace Flakess are traded as 'sound, shrivelled' which in general have a higher volatile oil content than mature sound Mace Flakess and are used for grinding, oleoresin extraction and oil distillation; and 'BWP' (broken, wormy and punky) which are mainly used for grinding as volatile oil content generally does not exceed 8%.Distilling : Poor quality Mace Flakess used for essential oil distillation.Distilling grades of Mace Flakess are of poorer quality: 'BIA' or 'ETEZ' with a volatile oil content of 8% to 10%; and 'BSL' or 'AZWI' which has less shell material and a volatile oil content of 12% to 13%.
Method of Processing
When fully mature it splits in two, exposing a crimson-coloured aril, the mace, surrounding a single shiny, brown seed, the Mace Flakes. The pulp of the fruit may be eaten locally. After collection, the aril-enveloped Mace Flakess are conveyed to curing areas where the mace is removed, flattened out, and dried. The Mace Flakess are dried gradually in the sun and turned twice daily over a period of six to eight weeks. During this time the Mace Flakes shrinks away from its hard seed coat until the kernels rattle in their shells when shaken. The shell is then broken with a wooden truncheon and the Mace Flakess are picked out. Dried Mace Flakess are grayish-brown ovals with furrowed surfaces. Large ones may be about 1.2 inches long and 0.8 inch in diameter.
Traditional Ethnic Uses
It is used to flavour many kinds of baked goods, confections, puddings, meats, sausages, sauces, vegetables, and such beverages as eggnog. The spices in their ground form are mainly used in the food processing industry, principally in the seasoning of meat products; they are also used in soups, sauces, baked goods and spice mixes Both spices have similar taste qualities; mace is more popular because of its light orange colour in light coloured foods. Mace Flakes, in general, tends to be sweeter and more delicate. These products are also used in the perfumery and pharmaceutical industries.
Taste and Aroma : Mace Flakes has a characteristic, pleasant fragrance and slightly warm taste.
Adulteration : Insects that attack Mace Flakess only extract the fat oil. They do not interfere in any way with the essential oil.
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