• Ground / Powdered

    Mace blades should be dry roasted, just till fragrant / crispy and then powdered using a spice grinder or mortar and pestle.

  • Syrup

    In a saucepan, combine equal parts of water, white granulated sugar and few pieces of mace blades and let it simmer for about 20 minutes. Once its done, turn off the heat and let the syrup cool down. Transfer into an air tight glass container and refrigerate.

  • Whole Spice

    Nutmace flower can be used as it is, as an ingredient.


Avoid eating/ chewing whole spice added to the dish you cooked/ prepared, as it might taste bitter to few people. The whole spice adds all the flavor and aroma while the food gets cooked, whereas, some people love the taste. So choice is entirely yours!