How do I dry and separate nutmeg and mace for the best market grade?

After harvest, open the fruit and carefully peel the red mace off the hard nut. Dry the mace separately in shade or mild sun, flattening it so it dries to a good colour, since bright orange to red mace fetches a premium and dark or broken mace is graded lower. Dry the nutmeg in shade until the kernel rattles inside the shell, then crack the shell and grade the kernels by size, keeping out shrivelled or insect bored ones. Keep moisture low so neither develops mould in storage. Sound bold nutmeg kernels and well coloured whole mace get the top price, especially for export, so handle gently and grade carefully rather than selling mixed lots.