Mace

Mace

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MACE (Javetri) This spice is made from the outer, lacy covering that surrounds a nutmeg. Mace has a more delicate aroma than nutmeg.

Culinary Use

Mace is often preferred in light dishes for the bright orange, saffron -like hue it imparts.

In European cuisine nutmeg and mace are used especially in potato dishes and in processed meat products; they are also used in soups, sauces, and baked goods. In Dutch cuisine, nutmeg is added to vegetables such as Brussels sprouts, cauliflower, and string beans. Nutmeg is a traditional ingredient in mulled cider, mulled wine and eggnog.

Other Uses

The essential oil is obtained by steam distillation of ground nutmeg, and is used widely in the perfumery and pharmaceutical industries.