MACE

Ingredients: Mace. Mace, also called "nutmeg flower", is the spice obtained from the aril of nutmeg. It is the thin layer surrounding the nutmeg similar to the thin layer surrounding the walnuts of our countryside. More refined than nutmeg, it is used in cooking in savory, sweet-salty and also sweet dishes. Mace is associated with fine fish such as pike-perch, perch, but also with white meats (roast pork). For dessert, it goes very well with pan-fried fruit or chocolate. It is also used in the preparation of spice mixes for cretons and meat pies (traditional Quebec recipes), pickles (pickles) or spicy vinegar for preserving vegetables.