Origin and production
" FINE SEASONING FOR DELICATE DISHES ".
Mace, also known as nutmeg flower, is the outer covering of the nutmeg kernel and originates from Indonesia. It is prized in many parts of the world for its delicate aromas, which lend dishes a gentle spiciness and subtle sweetness. Traditionally used in egg dishes, fish dishes, seafood, as well as cheese and terrine dishes, mace is considered indispensable for lovers of subtle flavors.
Taste and aroma
Delicate, sweetish, floral, warm, subtle, spicy, slightly bitter, gentle.
Application
Mace is ideal for refining egg dishes such as omelets or scrambled eggs and lends a special touch to fish and seafood dishes. It also pairs wonderfully with cheese, terrines, and even sweet dishes. For optimal aroma, it is recommended to use the whole florets and allow them to release their full bouquet only during cooking or serving.
Interesting facts
Mace is finer and milder than nutmeg and is therefore considered particularly prized in gourmet cuisine. For centuries, it has been highly valued in both Europe and Asia, not only for its flavor but also for its ability to make dishes appear lighter and more elegant. Today, mace is increasingly finding its way into modern recipes that combine subtle spice with sophistication.
Ingredients
100% mace flower.
