Macis "nutmeg"

For delicate dishes such as fish and egg dishes

ORIGIN AND DESCRIPTION

Mace, also known as mace, is the outer covering of the nutmeg kernel and is native to Indonesia. It is prized in many parts of the world for its more delicate flavors, which add a gentle spiciness and light sweetness to dishes. Traditionally, mace is used in the preparation of egg dishes, fish dishes, seafood, and cheese and terrine dishes. It is a must-have for anyone who loves fine, subtly flavored dishes.

TASTE AND AROMA

Fine, sweet, floral, warm, subtle, spicy, slightly bitter, gentle.

APPLICATION

Mace is ideal for refining egg dishes such as omelettes or scrambled eggs and adds a special touch to fish and seafood dishes. It goes well with cheese, terrines and is also suitable for sweet dishes. For the best taste, it is recommended to use the flowers whole in order to preserve the aroma over time.

HEALTH BENEFITS

Digestive, anti-inflammatory, calming, antioxidant, relaxing.

INGREDIENTS

100% mace.