Mace Ground

Description

Mace is the outer membrane of the nutmeg seed and has a milder flavour than Nutmeg, making it ideal to use in shellfish and seafood. Our product has been dried and finely ground and it has a warm, sweet and spicy flavour with a reddish orange colour. It is commonly used in Indian, Asian and Europe cuisines.

Culinary Notes :

• It goes well with cheese dishes, cookies, curries, doughnuts and meatballs
• It goes well with cardamom, cinnamon, cloves, coriander, cumin, ginger, nutmeg, paprika, pepper, rosebuds and thyme.
• Use it to flavour spice rubs, roasts, marinades
• Use in soups, sauces, stuffing, stews
• Use in small quantities in baked goods as cakes
• For recipes that ask for nutmeg, you can substitute it for mace. For one whole nutmeg use one tablespoon of mace ground.
• Use to flavour fish, seafood and vegetables

Health benefits:

It has been used as an aid to digestion.

Recipe/ product links:

Moroccan Carrot Soup

Country of origin:

India

Other names or spelling: Blade Mace, Jaffatry, Myristica fragrens houtt