Premium Red Full Flower. A-Grade Quality. Mace is the aril (the bright red, lacy covering) of the nutmeg seed shell. Mace has a flavor and aroma similar to that of nutmeg, with a hint of pepper.
Mace has a wide range of uses from desserts to savoury roast meats. Mace has a versatile flavor that can be used to complement a variety of foods. Mace is the main flavoring of white sauce, lasagna, and some stews. It is also used in sausages, pastries, sauces for fish and pickles, chutneys, jams, and in some Indian desserts. Mace makes a notable appearance in Chettinad and Mughlai cuisine.
Mace is a highly nutritional product that contains protein and fiber. Mace works especially well with milk dishes like custards and cream sauces. It contributes to flavoring light-colored cakes and pastries, especially doughnuts. It can enhance clear and creamed soups and casseroles, chicken pies, and sauces. Mace and nutmeg are very similar, though mace is somewhat more powerful. A small amount will enhance many recipes, adding fragrance without imposing too much flavor. Mace is where the depth of spice meets the lilt of the floral. Where nutmeg deepens, mace elevates.
Javithri (Mace)
