Nutmeg, Mace and By-products The perennial nutmeg tree (Myristica fragrans) grows to a height of 20m.

Nutmeg is the kernel of the seed, while mace is the net like crimson coloured leathery outer growth (aril) covering the shell of the seed. The tree requires an optimal growing temperature between 20-30C and the annual rainfall should be between 1500-2500mm. In the tropics, a crop can produce and ripen continuously. Nutmeg & Mace trees bear fruit all year. The fleshy drupe turns yellow when ripe. The pulpy outer husk (pericarp) splits into two halves exposing a purplish-brown seed surrounded by a red aril. The fruits are often allowed to split and fall to the ground before harvesting when they should be collected as soon as possible to prevent discolouration and the risk of mould or insect damage. A long pole may be
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used to take partially opened pods directly from the tree and this ensures a better quality aril but can result in damage to flowers and younger fruit. The frequency with which nutmegs are harvested is dependent on the availability of labour, level of production and the market price, but a daily harvest to every 2-3 days in off-peak times is typical. Nutmeg & Mace fruit are dried in their shells in the sun and turned each day to prevent fermentation. The nuts are sufficiently dry when they rattle and drying takes about one week. Artificial dryers are sometimes used. Once dried the nuts can be stored for a considerable time. The separated mace is flattened by hand and dried on mats in the sun. This takes between 2-4 hours. In Grenada mace is cured in dark storage for 4 months. This produces a brittle pale yellow mace that has a premium price.