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Nutmeg & Mace
From the high ranges of Idukki
The uniqueness of our Nutmeg and Mace
Nutmeg and Mace, two incredible spices coming from the same tree have found their way into many sweet and savoury dishes around the world. While nutmeg is the seed, mace is the aril spread over the nutmeg seed coat. Although the origins remain same, the flavours differ vastly. Nutmeg has a sweet, woody and floral aroma with complex flavours. On the other hand the thin leathery mace has a milder flavour than nutmeg and has warm and finer aroma. Mace is red when freshly harvested and remain red when it is dried, however as time passes, turns reddish orange and yellow in colour. Our nutmeg comes with its shell. We do so to retain flavours and aroma and to increase the shelf life.
Naturally grown
Tree ripened (Fallen ones are discarded )
Immediately cured at the farm
From the same tree, same fruit, yet so distinct in texture, flavour and aroma.
Nutmeg tree
Nutmeg apple ready to be harvested
Nutmeg covered with a leathery aril tissue, mace.
Nutmeg with shell
Mace after drying
Who grows our Nutmeg & Mace ?
At an elevation 600m from mean sea level, in the village of Kuthupara in the Vellathooval panchayat, Denny cultivates nutmeg and many more crops like pepper and clove nature-friendly. Farmers for generations, it was Denny’s father who came to this land from the low ranges in search of better soil and opportunities. Located in an area with good rains and water sources, the only input for the nutmeg trees is cow dung.
We have been associated with him for a year now.
Denny
In the Murickasery village in the midlands of Idukki, Thomas grows nutmeg in his farm chemical-free. By harvesting only the tree ripened fruits and curing it at his own farm simultaneously, he ensures that the quality is not compromised. We have been associated with him for a year now.
Sithosh K Thomas
How it reaches you?
Farmer Us You
Elevation of 500-700m is considered ideal for growing nutmeg trees. And the areas of high ranges in Idukki, outside the cardamom hills, offers just the same. Our farmers grows nutmeg trees, not the wild variety, in the traditional methods, thus making it chemical free.
A crucial step towards quality nutmeg and mace is proper harvesting and processing. Our farmer harvests only the tree ripened fruits, meaning the fallen fruits are avoided. The seed and the aril (mace) are separated from the fruits manually and are dried in a dryer at the farm immediately. This shortening of the time from harvesting to processing significantly lowers the chances of any microbial attacks of the nutmeg. The nutmeg is cured by our farmers at a facility separately
At an elevation 600m from mean sea level, in the village of Kuthupara in the Vellathooval panchayat, Denny cultivates nutmeg and many more crops like pepper and clove nature-friendly. Farmers for generations, it was Denny’s father who came to this land from the low ranges in search of better soil and opportunities. Located in an area with good rains and water sources, the only input for the nutmeg trees is cow dung.We have been associated with him for a year now.
SITHOSH K THOMAS
In the Murickasery village in the midlands of Idukki, Thomas grows nutmeg in his farm chemical-free. By harvesting only the tree ripened fruits and curing it at his own farm simultaneously, he ensures that the quality is not compromised. We have been associated with him for a year now.
DENNY AUGUSTINE
Elevation of 500-700m is considered ideal for growing nutmeg trees. And the areas of high ranges inIdukki , outside the cardamom hills, offers just the same. Our farmers grows nutmeg trees, not the wild variety, in the traditional methods, thus making it chemical free.
A crucial step towards quality nutmeg and mace is proper harvesting and processing. Our farmer harvests only the tree ripened fruits, meaning the fallen fruits are avoided. The seed and the aril (mace) are separated from the fruits manually and are dried in a dryer at the farm immediately. This shortening of the time from harvesting to processing significantly lowers the chances of any microbial attacks of the nutmeg. The nutmeg is cured by our farmers at a facility separately