COOKING TIPS AND HINTS SECTION

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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