Mace has a milder, but similar, warm, spicy flavor than nutmeg. Mace has a pungent aroma that is similar to a mix of pepper and cinnamon.
The aril is a lacy, apricot-colored netting that surrounds the nutmeg kernel in the fruit. Mace is the second spice after nutmeg. This spice was vital to the Dutch trading routes throughout Europe. While it may be cultivated in India and other parts of Asia, approximately half of the world's harvest is grown on Grenada's tiny island.
Mace is nutmeg's refined older sister. It has a lively, toasty flavor reminiscent of nutmeg, but much stronger. Its faint citrus, clove, and floral smells infiltrate a dish with the subtlety of a shin kick. To avoid a bitter aftertaste, mace is best mixed with other spices and honey.
|Shelf Life:||1.5 Years.|
|Ways To Use:||Mace seasoning is used in many meat and seafood dishes. This spice is useful for flavoring transparent sauces or soups without altering their appearance. Ground Mace is also fantastic in soup, seafood stock, cream-cheese desserts, cheese soufflés, and potted meat.|
|Taste & Aroma:||Smoky, Warm & Earthy.|
|Cuisine:||Asian, English, French.|
|Country of Origin:||Albania.|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|