Mace and nutmeg are two slightly different flavored spices,
both originating from the fruit of the nutmeg tree, Myristica fragrans.
When the mature fruit splits open, the nutmeg (stony endocarp or seed surrounded
by a red, slightly fleshy network or aril) is exposed. The dried aril alone
is called mace. The nut is removed and dried to produce nutmeg. Nutmeg is
a widely used food spice that has received attention as an alternative hallucinogen.
The essential oils of nutmeg and mace are very similar in chemical composition
and aroma. Mace oil appears to have higher myristicin content than nutmeg
oil. The essential oil contains myristicin, elemicin, eugenol, and safrole.
Also present in the oil are sabinene, cymene, alpha-thujene, gamma-terpinene,
and monoterpene alcohols in smaller amounts. Phenolic compounds found in
nutmeg are reported to have antioxidant properties. Other isolated compounds
include the resorcinols, malabaricone B and malabaricone C, as well as lignans
and neolignans. This database includes about 117 chemical constituents in
Nutmeg and also their biological action.