mace (ground)

mace (ground)

Nutmeg and mace come from the same fruit. When you break the fruit open, you can see the deep red seed coat - the mace. Mace is preferred for less spicy dishes. Mace has the full, fresh and pleasant aroma of nutmeg, but its smell is stronger and has a lively, floral character with notes of pepper and clove. It tastes aromatic, delicate and unobtrusive with a slightly lemony sweetness, but has a rather bitter aftertaste.

Use:

Ground mace retains its aroma quite well, longer than many other ground spices. Use it in meat broth, chicken broth, gingerbread and other baked goods, or even in vegetables and fine sausages.

Storage:

Mace should be stored in a cool, dry and ideally airtight place to retain its intense aroma for a particularly long time.

Origin: Siauw / Papua

Contents: 20g in a practical refill bag