The web-like outer covering of the nutmeg seed, mace, imparts a more pungent and spicier flavor to food than nutmeg. Mace is most popular in European foods where it is used in both savory and sweet dishes, especially in French cuisine that calls for this spice to be used in tandem with nutmeg to balance the flavors; it is also the dominant flavor in doughnuts and a great companion for chocolate. Add whole mace to fruits while cooking; it can also be used in savory favorites, such as patés, creamed spinach and mashed potatoes.
Ingredients
Mace.
Origin
Unknown
Tips for Success
Primarily used in cooking to add a warm, slightly sweeter, and more pungent flavor than nutmeg. It's used in both sweet and savory applications, enhancing the flavor of baked goods, meat dishes, and even some hot beverages.
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