Mace, Ground

Product Info:
Mace (Myristica Fragrans) is actually part of the Nutmeg plant; it is the lacy, orange 'Aril' which covers the Nutmeg seed. The history of these two seasonings goes back to at least the first century of the Common Era. Mace was well known in South Asian cooking for centuries. The Arabs were the ones to introduce Mace and Nutmeg to modern Western European kitchens. The flavor of Mace is similar to Nutmeg but more delicate. 

Suggested Use:
Mace is useful for traditional British pound cakes, puddings as well as meat and fish dishes. Mace is useful when flavoring light flavored clear soups and sauces, it adds a delicate flavor and does not darken the visual appearance because of its light color.

Ingredients:
Mace.

Basic Prep:
Ready to use. Just add to recipe. Can be added to clear soups, shellfish stock, potted meat, cheese souffles, and cream-cheese desserts.