Nutmeg has a somewhat sweeter and more delicate flavor than nutmeg and is frequently used to season curries, rice dishes, and other Sri Lankan cuisine. It is also a vital element in Sri Lankan curry powder and is utilized in the manufacture of other spice mixes.
Nutmeg is typically gathered in Sri Lanka from July through September. Before being packed and sold, the nutmeg seed’s outer layer is painstakingly peeled by hand and dried in the sun. Sri Lankan mace is widely valued for its rich flavor and scent, and it is of exceptional quality.
Overall, Nutmeg is a prominent spice in Sri Lankan cuisine and culture, and it is frequently used to give taste and scent to a range of meals
