We are exporting the mace is natives to the Banda islands in Indonesia. It belongs to the family Myristicaceae.
It is called javitri in Unani medicine, buah pala in Malay, Jouzbuwwa, Jouz-ul-teeb, and Jainsiban in Arabic, Moscatero in Italian, Zafal in Kashmiri, Merisiniae in Latin, Jaiphalin Marathi, Jatika in Malayalam, Jaipholo in Oriya, Jaiphal in Urdu. It is made by the nutmeg, that outer coating the shell around the nutmeg kernel is called mace.
One hundred grams of the mace spice has 475 calories of energy, 0.160 mg of pyridoxine, 0.448 mg of riboflavin, and 0.312 mg of thiamine. It is traditionally used in Indian cooking; mace spice contains very low-fat content that improves digestion.
It helps boost the immune system to protect the white blood cells against infection, enhance your dental health, improve your memory, treat a liver injury, cure inflammation, fight against cancer, and weight loss.
Our production is healthy and harmless because we cultivate a good environmental condition, and plants are grown in without chemicals.