Mace Flower
Spices | Seasonings | Gin Botanicals | Aromatic Herbs | Aromatic Salt
The web-like outer covering of the nutmeg is called macis, and it gives a spicier and more peppery flavor to food than nutmeg. Macis is popular in Europe, where it is used in savory and sweet dishes, especially in French cuisine, where it is suggested that this spice be used in conjunction with nutmeg to balance the flavors.
The use of macis elevates béchamel, onion sauce, cheese soufflé, pâtés, spinach cream, mashed potatoes. It's a great companion for chocolate drinks, desserts with cream cheese, add the whole mace flower to fruit while cooking, the result is amazing. It goes well with cabbage, carrots, cheese dishes, milk dishes, egg dishes, chicken, fish and seafood stews, onions, potatoes, sweet potatoes, veal, lamb. It goes well with cardamom, cloves, cinnamon, cumin, coriander, ginger, nutmeg, paprika, pepper and rosebuds.
In Southeast Asia it is used more for its medicinal properties than its culinary ones. It can be used as an infusion and has the properties of fighting diarrhea, soothing rheumatic and respiratory pain.
It may contain traces of other nuts and soy.
The information contained in the description of this product is for informational purposes only. They do not replace the advice and monitoring of your Doctor.
Our products, which may originally be gluten-free, are not recommended for Celiac patients. Our products are packaged and sold in bulk, so we cannot guarantee that there is no cross-contamination.
