MACE

Mace is the husk that surrounds nutmeg, so its aroma is similar but offers a more subtle touch to your dishes. Once harvested, the mace is dried in the sun for about 2 weeks and takes on a yellowish-brown or orange color. More refined and peppery than nutmeg, it is used in savory cooking but also in sweet desserts. Mace goes very well with delicate fish such as pikeperch or monkfish, or with white meats. Mace can also be combined with béchamel sauce, quiche, cheese soufflé, mashed potatoes or carrots, eggs, rice, or anywhere you use nutmeg. For dessert, it goes very well with fried fruit or even with chocolate. It will subtly enhance your apple pies, lemon tarts, etc. More generally, its use is an alternative to nutmeg in any dish.Origin: Indonesia