Mace oil

Mace oil is obtained by steam distillation of the ground, dried arillode of the ripe nutmeg seed; yields are approxi mately 11%. It exhibits a fresher odor than that of nutmeg oil, but has a great number of components common to nutmeg. Oil of mace (East and West Indian) has a characteristic odor and flavor of nutmeg. See Nutmeg. Nutmeg (mace) oil is obtained by steam distillation of the seeds (nutmeg) and/or the seed-coverings (mace) obtained from the fruits of Myristica fragrans Houtt. (Myrist

Evergreen tree 15 to 20 m (49 to 66 ft.) in height; grows in Java, Sumatra, Borneo, Penang, Moluccas, and in several other islands of the Indian Ocean. It has alternate leaves and dioecious flowers. Consequently, only female trees bear nuts; male plants are interdispersed in the groves only to ensure pollination. The ripe fruits are yellow-red with a fleshy pericarp; the red arillode is tightly wrapped around a woody hull containing the seed.Note: Mace designates the dried arillodes of nutmeg. The ratio of nutmegs to mace is approximately 10:1. Nutmeg and mace yield different, but sometimes similar, products.The parts used are the nuts (free of the outer pulp) and arillodes (decolorized with lime). The most commercially important qualities of nutmeg and mace follow:Banda nutmeg and Banda mace contain 8% and 13% essential oil, respectively;Java nutmeg and Java mace contain 6.5% and 11% essential oil, respectively; andSiauw nutmeg and Siauw mace contain 6.5% and 10 to 12% essential oil, respectively.These qualities are further subdivided according to size-large, medium, and small-for extraction and according to appearance- whole, worm-eaten, etc.

See Nutmeg.

Nutmeg (mace) oil is obtained by steam distillation of the seeds (nutmeg) and/or the seed-coverings (mace) obtained from the fruits of Myristica fragrans Houtt. (Myristicaceae). The tree grows in Indonesia and in the West Indies and reaches 15–20m of height.Nutmeg/mace oils are colorless to pale yellow liquids with a pleasant spicy odor. Thephysical constants and odor vary with the origin. Specifications of Indonesian nutmeg oil are as follows:d20200.885–0.907; n20D1.4750–1.4850; α20D+6 ° to +18 °; solubility: 1 vol in 5 vol of 90% ethanol at 20 °C (solutions sometimes opalescent), for freshly distilled oils, 1 vol in 3–4 vol.Indonesian oils contain about 90% terpene hydrocarbons, mainly sabinene (14–29%), α-pinene (15–28%), and β-pinene (13–18%).Major oxygen-containing constituents are 1-terpinen-4-ol (2–6%) and phenol ether derivatives such as myristicin (5–12%).Nutmeg oil is usedmainly in food flavorings (soft drinks of the cola type) and to a lesser extent in perfumery. At present, ～350 t/yr are produced in Indonesia and in smaller quantities in India and Sri Lanka.Grenada, a former important exporter of nutmeg oil, was not able to produce nutmeg oil in the recent years as result of the impact of the hurricane in 2004.

Extractives and their physically modified derivatives. Myristica fragrans, Myristicaceae.

After the fruit is peeled, the fleshy layer of aril outside the core is carefully cut off with a knife, dried in the sun for 10-15 days (also artificially dried) and then crushed.

my country~"s GB 2760 96 stipulates that it is allowed to use edible spices. Mostly used for meat, fish, etc.