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- Order number: TAS231006
sweet, floral, lemony
May contain traces of celery, mustard and sesame seeds.
Good to know
Until the 18th century, mace was a commonly used spice in Western European cuisine – today it is mainly used in Bavarian (for the production of “Leberkäse” and “Weißwurst”) and Dutch cuisine. Mace is not the flower of the nutmeg tree, but its seed mantle. When you cut open the nutmeg fruit, the inside is the seed, the so-called nutmeg, which is coated by the macis. It is dried and used as a spice.
seafood, desserts, pork, chicken Soup, chutneys
Oriental, Indian, North American, Asian
Best as a whole flower, add to the fatty base of soups or sauces (e.g. in a tea bag) or gently fry in oil or fat.
Full taste development
Add whole flowers early to the food, but do not cook for too long; Add the powder later.
Ground, the aroma evaporates quickly; therefore, the flowers should be ground shortly before use; overall, the aroma is more intense compared to a nutmeg.
When you get hungry...
Because mace stimulates the gastric and intestinal juices, it has a soothing effect on nausea, upset stomach, diarrhoea or bloating.
Mace also has an appetizing effect, which means that people who are underweight should incorporate more of it into their diet – but don't worry, it doesn't make them fat either!
Mind & Head
Just like nutmeg, the macis acts as a natural anti-depressant, as studies show that the neurotransmitters dopamine and serotonin are activated.