Nutmeg and Mace BIO

Did you know that nutmeg in nature is coated with mace, also called nutmeg flower? The famous spice used for the béchamel sauce of one of the most famous Italian dishes, lasagna, is in fact nothing more than a seed of the fruit of "Myristica fragrans", coated with the so-called Macis. The latter, with a more delicate flavor, is used in the kitchen for the preparation of cakes and other desserts, while nutmeg is more suitable for the preparation of sauces and stews. It is recommended to use the whole Mace or cut into small pieces, while the nutmeg is preferable to grate it.