FOOD REFERENCE WEBSITE

Foodreference.com - Cooking Tips Section
Cooking Tips & Kitchen Tips & Hints - Measurements, Cooks Tips, Shopping Hints, Serving Recommendations

. Home . . Articles & Features . . Facts & Trivia . . COOKING TIPS . . Recipes . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Trivia Quizzes . . Crosswords . . Poetry & Humor . . Cookbooks . . Food Posters . . Magazines . . Flowers . . Key West . . Gourmet Tours . . Cooking Schools . . Festivals & Shows .

You Are Here >  Home >  

 COOKING TIPSCooking Tips "M" >  Mace >
 

Next Tip>

Bookmark and Share 

 

 

 

 

Please feel free to link to any pages of FoodReference.com from your website.

No permission is necessary to link to our pages.

For permission to use any of the content on FoodReference.com please contact:  james@foodreference.com

All contents of this website are copyright © 1990--2009 James T. Ehler and www.FoodReference.com unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

 

Be sure to also check in ‘Facts/Trivia’ & ‘Articles’ for more info

MACE

Mace is the lacy outer covering (aril) of the nutmeg seeds. When fresh, it has bright red color, which changes to a golden brown when it is dried. Its flavor has been described as a combination of: cinnamon and pepper or nutmeg and cinnamon.

Store at 55 degrees F. tightly covered.

1 pound of mace = 5 cups

The flavor and aroma of Mace, which is similar to Nutmeg, is strongly aromatic, spicy and warming to taste. It is characterized by citrus and terpeney flavor notes.

Mace is used in soups, cream sauces, lamb, chicken, potted meats, cheeses, stuffing, sausages, puddings, ketchup, baked goods, and donuts. It is used in French, English, Asian, West Indian, and Indian cuisines, and the spice blends garam masala, curry, and rendang.

spice, spices, herbs

 

. Cooking Tips "M" . . Macadamia Nuts . . Mace . . Macerate . . Mahi-Mahi . . Mahlab; Mahleb . . Maine Lobster . . Mainz Ham . . Malanga . . Malosol . . Mamey, Mammee Apple . . Manchester Lettuce . . Mandarine Orange . . Mandoline . . Mango . . Manioc . . Maple Syrup . . Marinating . . Marjoram . . Mary Ann Pan . . Mashed Potatoes . . Maui Onion . . Meat Color . . Melons . . Meringue . . Mesclun . . Mesquite . . Microwave Ovens . . Milk . . Millet . . Mint . . Miracle Fruit . . Mirin . . Miso . . Mold . . Morel Mushrooms . . Mornay Sauce . . Mortar and Pestle . . Mother Ann's B Cake . . Mother of Vinegar . . Muffins . . Mushrooms . . Mustard . . Mustard Greens .

. Home . . About/Contact . . Facts & Trivia . . Recipes . . Links .

 

 

3 Young Chefs
Click on the 3 Young Chefs
for the best
Culinary Schools
Restaurant, Hospitality
& Hotel Management Schools

 

 

 

Video Cam