Mace - whole

• Awaken your senses with exotic, aromatic notes.
• Premium quality, whole mace for intense flavor.
• Refines baked goods, soups and stews in a unique way.

SHORT DESCRIPTION
Do you know the seed coat of the nutmeg? It is the nutmeg or mace flower. It is a very fragile net structure. The intensely flavored yellow to slightly reddish sophistication of the tropics is one of the finest and most expensive spices in the world. With just a tiny amount you can give sweet and savory dishes an intense, exotic note.

USE
STAY SPICED! Mace is an all-rounder: it lends a special elegance to both sweet and savory dishes. The range of uses extends from clear and light thick soups, light sauces, fish dishes, rice dishes, stews, pies, light vegetable purees to creams, semolina pudding, pastries and drinking chocolate. In food production, mace is used to make white sausages, yellow sausage, meat loaf and gingerbread. Ground mace should always be cooked in small pieces.

GOOD TO KNOW
The mace is the seed coat of the nutmeg and is in turn covered by an apricot-like pulp. The exotic aroma of the mace is reminiscent of nutmeg, but is milder and fresher. Important: Use sparingly!

TASTE
Like nutmeg, mace has an aromatic, resinous and slightly sweet-bitter taste, but is more refreshing and sweeter than the seed. Unlike nutmeg, the aroma does not evaporate as quickly, which is why mace is better suited for cooking.