• Department of Export Agriculture
    Ministry of Agriculture, Livestock, Land and Irrigation

Introduction & Importance

Nutmeg and mace come from the same tree—nutmeg being the seed and mace the dried aril surrounding it. Introduced to Sri Lanka in the 19th century, nutmeg thrives in the mid-country wet zone and is a valuable export spice.

Uses

  • Culinary: Used in baked goods, desserts, and spice blends.
  • Medicinal: Known for carminative, anti-inflammatory, and antibacterial properties.
  • Industrial: Nutmeg oil and oleoresin are used in perfumes, cosmetics, and pharmaceuticals.

Growing Areas

Cultivated mainly in Kandy, Matale, Kegalle, and Ratnapura districts.

Climate & Soil Requirements

  • Altitude: 300–800 m.
  • Temperature: 22–30°C.
  • Rainfall: 2,000–3,500 mm.
  • Soils: Well-drained loams rich in organic matter.


Varieties

DEA promotes high-yielding selections with good nut and mace recovery percentages.

Crop Management

  • Propagated through seeds or grafts.
  • Shade-loving in early stages.
  • Requires pruning and organic fertilization.


Harvesting & Post-Harvest

  • Fruits split open when ripe, exposing the seed and red mace.
  • Mace is dried for 10–15 days until brittle.
  • Nutmeg kernels are dried for 6–8 weeks.

DEA Support

Provides certified seedlings, subsidy schemes, and technical guidance.