Mace is the reddish seed like coat of the nutmeg seed. Its flavour profile is similar to nutmeg but more delicate; it is used to flavour baked goods, meat, fish, vegetables and in preserving and pickling.
In the processing of mace, the crimson-colored covering is removed from the nutmeg seed and is flattened out and dried for 10 to 14 days. Its color changes to pale yellow!
Mace is used to flavour savoury bechamel sauces and liver pâtés in western cuisine. In Indian cuisine, mace is used in mutton recipes like Rogan Josh and chicken stews.
Sweet dishes using mace are bread sauces and sometimes in fruit cakes along with nutmeg!
Stay tuned as @elthecook explores the depth of this ‘aromatic’ spice. How do you like to use Mace in your food? Let us know in the comments below!
In the processing of mace, the crimson-colored covering is removed from the nutmeg seed and is flattened out and dried for 10 to 14 days. Its color changes to pale yellow!
Mace is used to flavour savoury bechamel sauces and liver pâtés in western cuisine. In Indian cuisine, mace is used in mutton recipes like Rogan Josh and chicken stews.
Sweet dishes using mace are bread sauces and sometimes in fruit cakes along with nutmeg!
Stay tuned as @elthecook explores the depth of this ‘aromatic’ spice. How do you like to use Mace in your food? Let us know in the comments below!
