Nutmeg and Mace Cultivation — Kerala

Nutmeg (Myristica fragrans) is unique among spices in that a single fruit yields two distinct spices: the inner seed (nutmeg/jaiphal) and the lacy red aril covering it (mace/javitri). Kerala (Kozhikode, Ernakulam) and Tamil Nadu are the primary Indian producers. The tree takes 7-9 years to bear and can fruit for 60 years. Ripe yellow fruits split open to reveal the scarlet mace-covered nutmeg seed. Mace is carefully separated, flattened, and sun-dried to orange colour. Nutmeg seeds are dried in the sun for 6-8 weeks until the kernel rattles inside the shell. India is the world's second-largest nutmeg producer. Both spices are used in Mughal cooking (biryani, korma), bakery products, and Ayurvedic preparations for digestive and nervous system health. The essential oil of nutmeg (myristicin content) has both culinary and aroma therapy uses. Kerala Spices Board certification supports export. Kozhikode district has a 300-year tradition of nutmeg growing by Muslim merchants who were active in the Indian Ocean spice trade.