Ceylon nutmeg (Myristica fragrans) mace separation: drying scarlet arils (Karabunthi)?
How do spice processors in Kandy detach fragile scarlet mace webs from fresh nutmeg shells and flatten them into golden-yellow whole blades without fracturing?
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3 Answers from travellers
Harvesting Myristica fragrans occurs when yellow outer fruit husks split open naturally on the tree, exposing the glossy brown seed wrapped in a brilliant scarlet net-like aril (mace / Wasawasi). Processors peel the fresh mace from the hard seed shell by hand using small horn or wooden blades to keep the base intact. The flexible red aril blades are pressed flat between wooden boards for 24 hours to create flat ribbons. The flattened mace is shade-dried on elevated trays for 8 to 10 days until scarlet color cures into a translucent golden-amber hue, containing 10% moisture.
Direct hot sun-drying bleaches mace white and evaporates myristicin and elemicin volatile aromatic oils, ruining premium export spice grading.
Whole, unbroken golden mace blades command double the market price of broken fragments, prized in fine European charcuterie and pastry seasoning.
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