Organic Mace Powder: A Premium Quality, Flavorful Addition to Your Cooking- Best Use For Cakes & Puddings.

Organic Mace Powder from Spicy Organic is finely ground from the dried mace blades of Myristica fragrans — the lacy red-orange aril that wraps around the nutmeg seed inside the fruit of the nutmeg tree. Sourced from the ancient spice gardens of Sri Lanka — the same island that provides our Whole Mace blades, Whole Nutmeg, and Ceylon Cinnamon — mace powder delivers the spice's characteristic warm, floral, citrusy complexity in the most convenient, instantly usable form. More delicate and aromatic than nutmeg, mace powder integrates seamlessly into béchamel sauces, biryani spice pastes, holiday baking, and spice blends without any grinding or infusing required. USDA Certified Organic, Non-GMO, and gluten-free.

✓ USDA Certified Organic  |  ✓ Non-GMO  |  ✓ Gluten-Free  |  ✓ Vegan  |  ✓ Sourced from Sri Lanka  |  ✓ Finely Ground — Ready to Use

What is mace powder — and how does it differ from nutmeg?

Mace and nutmeg come from the same fruit of the same tree (Myristica fragrans) — but they are distinctly different spices. The nutmeg fruit splits open to reveal the nutmeg seed surrounded by a brilliant red, web-like membrane called the aril. This aril is mace. Peeled away, dried, and ground, it becomes mace powder — a warmer golden-tan color and a noticeably different flavor profile from its sister spice:

• Mace powder (this product) — warm, floral, mildly citrusy with a refined, elegant finish. Lighter and more delicate than nutmeg. Preferred in delicate sauces, cream soups, light-colored baked goods, and anywhere you want warmth without heaviness. Imparts a subtle golden-orange hue to dishes.
• Nutmeg powder — bolder, sweeter, more intensely woody. Better for pumpkin pie, eggnog, and robust spice blends where assertive spice character is an asset. See our Organic Nutmeg Powder.
• Substitution: Use mace and nutmeg interchangeably at a 1:1 ratio — though mace is slightly milder, so increase by 10–15% when substituting mace for nutmeg. The flavor will be more floral and citrusy with mace.

Mace powder vs. whole mace blades — when to choose each

• Mace powder (this product) — dissolves instantly into batters, doughs, spice blends, and sauces. Best for: baking, spice blends, dry rubs, and any smooth preparation where you want mace fully incorporated. Convenient but shorter shelf life (1–2 years).
• Whole mace blades (Organic Whole Mace) — added to soups, stocks, and sauces and removed before serving (like a bay leaf). Best for: infusions in cream sauces, poaching liquids, and slow-cooked dishes. Longer shelf life (3–4 years). Grind only what you need for dramatically fresher powder.
• Conversion: ¼ tsp mace powder = approximately 1 whole mace blade for flavor intensity in infused applications.

How much mace powder to use — quantity guide

Mace is potent — begin conservatively. Its floral, warm character intensifies during cooking and is easy to over-add:

• Béchamel sauce (serves 4): ⅛–¼ tsp — the classic French quantity for warmth without detectability
• Baked goods (standard batch): ¼–½ tsp
• Biryani or korma (serves 4–6): ¼–½ tsp in the spice paste
• Garam masala blend (per batch): ½–1 tsp
• Soups and cream sauces (serves 4): ⅛–¼ tsp stirred in during cooking
• Meat rubs (per lb of meat): ¼ tsp alongside other spices

Culinary uses — with recipes and quantities

Classic European and French applications:

• Béchamel and white sauce: Mace powder is the traditional secret ingredient in classic French béchamel — ⅛–¼ tsp stirred into the finished sauce gives it a subtle warmth and floral complexity that transforms lasagna, moussaka, and croque madame. More delicate than nutmeg in this role.
• Pound cake and butter cake: Add ¼ tsp to your pound cake or Madeira cake batter alongside vanilla for a traditional English baking warmth.
• British pork pies and sausages: Mace is a traditional British sausage spice — add ½ tsp per lb of ground pork mixture alongside sage and black pepper.
• Cream of mushroom or lobster bisque: Add ⅛ tsp to cream soups during cooking — mace amplifies the sweetness of cream and seafood beautifully.

Indian and Mughlai cooking:

• Biryani: Add ¼–½ tsp mace powder to the biryani spice blend or marinating yogurt alongside cardamom, cinnamon, and cloves. Mace is one of the defining spices of classic Mughlai biryani — its floral note distinguishes royal-style biryani from simpler preparations.
• Korma and shahi preparations: Add ¼ tsp to the cashew-cream sauce base. Mace's delicate warmth pairs beautifully with the richness of korma without overpowering the mild, creamy profile.
• Garam masala: Mace powder is a component of many traditional garam masala recipes — add ½–1 tsp per homemade batch alongside cardamom, cinnamon, cloves, and black pepper.
• Chai: Add ¼ tsp to your masala chai spice blend alongside cardamom, ginger, cinnamon, and black pepper for a distinctly floral, aromatic chai that stands apart from the standard blend.

Holiday and festive baking:

• Pumpkin spice blend: Replace half the nutmeg with mace powder for a more complex, floral warm spice profile — use ¼ tsp mace + ¼ tsp nutmeg where a recipe calls for ½ tsp nutmeg.
• Christmas stollen: Mace powder is traditional in German Christmas stollen alongside cardamom and cinnamon — add ½ tsp per standard loaf.
• Speculaas and pepernoten: Add ¼ tsp to Dutch holiday spiced cookie batter for authentic warm-spice depth.
• Rice pudding and kheer: Stir ⅛ tsp into finished rice pudding just before serving — a fragrant, floral garnish that elevates a simple dessert.

Spice blends and rubs:

• Ras el hanout: Mace is a component of many North African ras el hanout blends — the complex Moroccan spice mix used in tagines and couscous. Add ½ tsp per batch alongside cinnamon, coriander, cumin, cardamom, and black pepper.
• Meat rub for lamb and pork: Combine ¼ tsp mace powder + ½ tsp cinnamon + ½ tsp coriander + ¼ tsp black pepper + ½ tsp salt per lb of meat for a warmly spiced rub ideal for roasting and braising.
• Pickling spice blend: Add ¼ tsp mace powder to homemade pickling spice mixes alongside mustard seeds, allspice, and cloves for a floral complexity in pickled vegetables.

Sourced from Sri Lanka — five spices, one island

This mace powder is ground from whole mace blades sourced from the same Sri Lankan spice gardens that provide our Whole Mace, Whole Nutmeg, Nutmeg Powder, and Ceylon Cinnamon. Sri Lanka has been the world's spice island for over two thousand years — its tropical climate, volcanic soil, and centuries of cultivation expertise produce Myristica fragrans with an exceptionally high essential oil content and the complex, aromatic character that makes Sri Lankan mace and nutmeg globally prized.

When you use Spicy Organic mace powder alongside our nutmeg, cinnamon, and cloves in a spice blend or holiday recipe, every one of those spices grew on the same ancient island.

Why Spicy Organic mace powder

• USDA Certified Organic, every batch: Cert #0847519, Texas Department of Agriculture. No synthetic pesticides or fertilizers.
• Sri Lankan premium source: Same spice gardens as our Whole Mace — high essential oil content for a more aromatic, complex powder per teaspoon.
• Finely ground: Smooth, consistent powder dissolves completely into sauces, batters, and spice blends with no gritty texture.
• Non-GMO and gluten-free: 100% pure ground mace blades — no fillers, no additives, no flow agents.
• Resealable stand-up pouch: Airtight seal slows oxidation of mace's delicate volatile oils — the primary cause of flavor loss in ground mace.
• Packed fresh in McKinney, Texas.

Available sizes and Sri Lanka spice companions

Choose your size:

• 2 oz — ideal for occasional use (mace is used in small quantities)
• 4 oz — for regular bakers and Indian home cooks
• 8 oz — best value for heavy users and spice blend makers

From the same Sri Lankan spice gardens:

• Organic Whole Mace Blades — for infusions, fresh grinding, and 3–4 year shelf life
• Organic Whole Nutmeg — mace's sister spice from the same fruit
• Organic Nutmeg Powder — bolder, sweeter companion to mace in spice blends
• Organic Ceylon Cinnamon Powder — the essential Sri Lankan spice companion in garam masala and chai

Need bulk quantities? Visit our wholesale page for 5 lb to 44 lb pricing.

Storage and shelf life

Store in a cool, dry place away from heat, light, and moisture. Keep the resealable pouch tightly sealed — mace powder's delicate volatile oils oxidize and dissipate rapidly on exposure to air, making proper sealing critical for maintaining its distinctive floral character. Organic mace powder retains peak flavor and aroma for 1–2 years when properly stored — shorter than whole mace blades (3–4 years) due to the increased surface area from grinding. For longer shelf life and maximum freshness, consider our Whole Mace and grind as needed.

Product details

• Botanical name: Myristica fragrans
• Common names: Mace powder, ground mace, javitri powder (Hindi)
• Plant part used: Dried aril (the lacy membrane surrounding the nutmeg seed), ground to powder
• Origin: Sri Lanka
• Form: Finely ground powder
• Color: Warm golden-tan to light orange-brown
• Flavor profile: Warm, floral, mildly citrusy — more delicate and refined than nutmeg
• Certifications: USDA Organic (Cert #0847519), Non-GMO, Gluten-Free, Vegan
• Packaging: Resealable stand-up pouch
• Available sizes: 2 oz, 4 oz, 8 oz
• Certifying body: Texas Department of Agriculture
• Packed in: McKinney, Texas, USA
• Shelf life: 1–2 years, properly stored

Frequently asked questions

What does mace powder taste like?
Mace powder has a warm, floral, mildly citrusy flavor — simultaneously sweet and savory, with a refined, elegant finish that lingers pleasantly. It is noticeably more delicate and floral than nutmeg, with a mild citrus top note that nutmeg lacks. In béchamel and cream sauces, it adds a barely identifiable background warmth. In biryani and Mughlai dishes, it provides a floral distinction from simpler preparations. In holiday baking, it creates a more complex warm-spice profile than nutmeg alone.

Can I substitute mace powder for nutmeg powder?
Yes — use mace and nutmeg interchangeably at approximately a 1:1 ratio. Since mace is slightly milder, increase by about 10–15% when substituting mace for nutmeg (use 1¼ tsp mace where a recipe calls for 1 tsp nutmeg). The flavor will be more floral and citrusy with mace, less bold and woody than nutmeg. In most recipes the difference is subtle enough that either works well.

What is the difference between mace powder and whole mace blades?
Mace powder dissolves instantly into batters, sauces, and spice blends — ideal for baking and preparations where smooth incorporation is needed. Whole mace blades are added to liquids and removed before serving, producing a clean, refined mace flavor without powder dispersed throughout. Whole blades also last 3–4 years vs. 1–2 years for powder. Both are available from Spicy Organic.

How much mace powder should I use in biryani?
For biryani serving 4–6 people, use ¼–½ teaspoon mace powder in the spice paste or marinating yogurt alongside cardamom, cinnamon, cloves, and black pepper. Mace is one of the defining spices of classic Mughlai-style biryani — its floral note distinguishes royal-style preparations from simpler home-style versions. Start at the lower end and adjust to taste.

Is mace powder the same as nutmeg powder?
No — they come from the same tree but are different parts of the fruit and have different flavor profiles. Mace is the dried aril (the lacy membrane surrounding the seed); nutmeg is the dried seed itself. Mace powder is more delicate, floral, and citrusy. Nutmeg powder is bolder, sweeter, and more intensely woody. They can substitute for each other but are not identical in flavor. Both are available from Spicy Organic.

Is Spicy Organic mace powder USDA certified organic?
Yes. Our Organic Mace Powder is USDA Certified Organic under Regulations 7 CFR Part 205, Certificate Number 0847519, issued by the Texas Department of Agriculture. Sourced from certified organic spice gardens in Sri Lanka — the same island as our Whole Mace, Whole Nutmeg, and Ceylon Cinnamon. Non-GMO, gluten-free, vegan, and 100% pure ground mace with no fillers or additives.