Indonesian Spices

Introduction to Nutmegs: Indonesia's Treasured Spices

Nutmeg is native to Indonesia's tropical climate, where the ripe fruit resembles an apricot. When mature, it reveals:

  • Vibrant crimson aril (known as mace)
  • Glossy brown seed (the nutmeg)

Traditional Processing Method

1

Separate and sun-dry the mace

2

Slowly dry nutmegs for 6–8 weeks (turned twice daily)

3

Crack shells when kernels rattle

4

Hand-pick seeds for quality control