Description
The nutmeg mace is the thin, red membrane (the pericarp) that surrounds the nucleus of the nutmeg.
Its aroma is the same as nutmeg but thinner and sweeter, something between pepper and cinnamon. Their only difference is in the slightly bitter aftertaste of the pericarp, which emphasizes the flavors that are combined with it.
In the kitchen it is used towards the end of cooking in soups, rice, vegetables, eggs, sauces and pickles. It is also used in mixtures of spices such as garam masala, curry and in several versions of ras el hanut.
In confectionery it is perfectly combined with chocolate, homemade syrups, cooked fruits and apple pie.
Combines with cloves and pepper. It softens the intensity of garlic, while in confectionery it goes well with vanilla, tonka and chocolate.
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Product Conventional cultivation Origin IndonesiaHow to Use Pastry Making,Culinary
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