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MACE / SEMPRA Mace is the waxy outer layer that surrounds the seed of the nutmeg. The webbing around it is known as an "aril." The center of the nutmeg contains the single, hard seed. Mace is often called the sister spice of nutmeg for their relation to each other in how they grow on the nutmeg tree. In fact, nutmeg trees are the only plant to produce two spices from a single plant. Though similar in taste, mace has a flavor profile that is not quite as sweet as nutmeg and offers a sharper note of a bitter finish. Additionally, mace has more of a pepper-like finish to it, and notes of pine and coriander with citrus.
Nutmeg And Mace
Nutmeg ABCD, SS, BWP and Mace
While nutmeg is a shelled dried seed of a plant, mace is a dried netlike covering of the shell of the seed. While nutmeg has a distinctive pungent fragrance and a warm slightly sweet taste, mace has a more delicate flavour and gives a saffron-like hue to dishes. Both are used as a condiment for sweet products such as baked items, custards, puddings, jellies, etc.
Nutmeg and mace are used for flavoring baked products and savories.
Nutmeg is a spice made from the seed of the nutmeg tree (Myristica Fragrans). This evergreen tree is the source of two popular spices, nutmeg, and mace. Nutmeg is the inner seed, while mace is the red, lace-like substance that covers the seed. Mace is dry, outer aril that firmly envelops the nutmeg kernel. Even though mace and nutmeg are derived from the same nutmeg fruit, these two are entirely different spices. Mace possesses an intense aroma compared to the nutmeg. It also tastes more pungent and spicier than nutmeg. Mace is mainly used in baking and has been playing the key role in flavouring doughnuts for centuries.
Sri Lankan nutmeg, which contains an acute flavor of hazelnut, is widely used to sweeten dishes. There are 02 diverse culinary spices produced by the nutmeg tree namely nutmeg and mace. The nutmeg is considered to be sweet whereas the maze is strong and tart. Ceylon nutmeg can be included to Sheppard's pie, cheese dishes and root vegetable purees. This spice is used in Indian cuisine as an ingredient in savory and sweet dishes. In Indonesia, nutmeg is mainly used in soups. The Middle-eastern cuisine uses nutmeg in savory dishes. Nutmeg is included in baked goods and processed meats in European cuisine. Grade Description Form Grade 1 Highest qiality Nutmeg with or without shell. Whole, Powder FAQ Fair to Average Quality Nutmeg, with or without shell Whole, Powder Mace Grade 1 Highest grade Mace Whole, Powder Mace FAQ Fair to Average Quality Mace Whole, Powder
Nutmeg is a spice derived from the seed of the nutmeg tree (Myristica fragrans). Two traditional spices, nutmeg and mace, originate from this tall evergreen tree. Nutmeg is the inner kernel, and mace is the crimson, lace-like substance that covers it. Since ancient times, nutmeg has been a popular spice for its culinary and other applications. Mace has a milder, fruitier flavor than nutmeg and is used delicately in recipes. It is constituted of essential oils that give its distinct flavor and fragrance
Nutmeg, Mace, Mesoyi Skin
