BOTANY
The nutmeg tree can grow up to 20 meters tall and has a dense, compact crown of foliage. The leaves are dark green and glossy, and the flowers are small and pale yellow or green. The fruit of the nutmeg tree is a large, fleshy, yellowish-green drupe that contains the nutmeg seed.

The nutmeg seed is oval in shape and about 2-3 centimeters long. The outer layer of the seed, which is known as mace, is a thin, lacy membrane that surrounds the hard, brown seed. Mace is bright red when it is fresh, but it turns orange or brown as it dries.

HISTORY
Throughout history, mace was a highly prized and expensive spice, and was often used as a symbol of wealth and power. Today, it remains an important spice in many global cuisines and continues to be valued for its unique flavor and aroma.

The ancient Greeks and Romans used mace as a medicine and culinary spice. In medieval Europe, mace was highly prized for its ability to preserve and flavor meat, and it was often used in sausages, pates, and other meat dishes. Mace was also used as a medicine to treat a variety of ailments, including digestive issues and respiratory infections.

During the Age of Exploration in the 16th century, the Portuguese and Dutch established a monopoly on the trade of nutmeg and mace. The Dutch controlled the Moluccas and began cultivating nutmeg and mace in other parts of the world, including Sri Lanka, Indonesia, and Grenada in the Caribbean.

Mace is a relatively expensive spice due to its labor-intensive harvesting process and limited availability. As a result, the global market for mace is relatively small compared to other spices like pepper, cinnamon, and cumin.

Today, Indonesia is the largest producer and exporter of mace, followed by Grenada, Sri Lanka, and India.

KANDYAN GARDENS
The Kandyan Garden System is a unique agricultural and horticultural practice that has been developed in the forest of central Sri Lanka over the centuries. The Kandyan Garden System is based on the principles of sustainability, biodiversity, and self-sufficiency, and has played a vital role in the livelihoods and cultural identity of the Kandyan people.

The system is a type of mixed-crop agriculture that involves the cultivation of a diverse range of crops and plants within a small, self-sustaining area. The gardens are typically designed to maximize the use of space and resources, and are often arranged in a series of tiers or levels, with different crops and plants growing at different heights.

Family households usually plant a wide variety of crops and plants, including fruit trees, vegetables, herbs, spices, and medicinal plants. Some of the common crops grown in the Kandyan Gardens include jackfruit, mango, banana, papaya, coconut, ginger, turmeric and pepper. The gardens are home to a variety of wildlife, including birds, insects, and small mammals, which help to maintain the biodiversity of the system.

Traditionally the way of farming is quite sustainable and eco-friendly, as it uses natural methods of fertilization, pest control and irrigation. The gardens are often irrigated using rainwater harvesting and storage systems while organic compost and mulch are used to enrich the soil.

The Kandyan Garden System is a testament to the ingenuity and creativity of the Sri Lankan people and continues to be an important part of their cultural heritage and way of life.

SRI LANKA
Mace is a popular spice used in Sri Lankan cuisine, where it is known as "vasaa" in the local language. It is a common ingredient in Sri Lankan spice blends and is used to add a warm, sweet, and floral flavor to a variety of dishes.

One of the most popular Sri Lankan dishes that uses mace is biryani, a rice dish that is typically made with spiced meat, vegetables, and fragrant rice. Mace is an important ingredient in the spice blend that is used to season the meat in biryani, and it helps to give the dish its complex flavor.

Mace is also used in Sri Lankan curries, which are typically made with a base of onions, garlic, ginger, and spices like cumin, coriander, and cinnamon. Mace is often added to these spice blends to give the curries a warm and slightly sweet flavor.

In addition to curries and biryanis, mace is used in Sri Lankan desserts like wattalapam, a traditional coconut custard that is flavored with spices like mace, cardamom, and nutmeg. Mace helps to give wattalapam its distinct flavor.

GLOBALLY
Mace is a commonly used spice in Arabic cuisine, particularly in dishes from the Levant region, which includes countries such as Lebanon, Syria, Jordan, and Palestine. Mace is often used along with other spices like cinnamon, cardamom, and nutmeg to flavor sweet and savory dishes.

In Arabic cuisine, mace is commonly used in spice blends like baharat, which is a mix of spices that typically includes black pepper, cinnamon, coriander, cumin, and mace. Baharat is used to season meat dishes like kebabs and stews, as well as rice dishes and soups.

Mace is also used in Arabic sweets like baklava and muhallabia, a type of milk pudding. In these dishes, mace is often paired with other sweet spices like cinnamon and nutmeg to add warmth and complexity to the flavor

Mace is an important ingredient in many spice blends, such as Garam Masala, which is commonly used in Indian cuisine, and Ras El Hanout, which is used in North African cuisine. These spice blends often contain a combination of mace and other spices, which work together to create delicious flavors in dishes.

1. Grind fresh mace: The best way to get the most flavor out of mace is to grind it fresh using a spice grinder or mortar and pestle. This will release the aromatic oils and enhance the flavor of the spice.
2. Use in spice blends: Mace is a common ingredient in many spice blends. Adding mace to these blends can enhance their flavor and complexity.
3. Add to sweet dishes: Mace has a slightly sweet flavor that pairs well with desserts and baked goods. It can be added to cakes, pies, custards, and puddings for a warm and aromatic flavor.
4. Use in savory dishes: Mace can also be used in savory dishes, such as stews, soups, and curries. It pairs well with meats, vegetables, and legumes, adding a warm and spicy flavor.
5. Use as a garnish: Mace has a visually striking appearance, with its bright red color and lacy texture. It can be used as a garnish or decoration on dishes, particularly in desserts and baked goods.

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