Mace is the crimson-colored dried covering of the nutmeg fruit that is used as a spice. It has a milder taste and flavor as compared to nutmeg. It is used to flavor and adds color in curries, baked products, meat, fish, and vegetable dishes. It is used in pickling, preserving, and also in making masala mixes. Mace has concentrations of essential oils, vitamin-A, vitamin-C, carotenes, iron, and calcium. Much like nutmeg, mace is used to make medicine to relieve nausea, diarrhea, stomach ache, cough, etc.
Mace works as a component for various spice mixtures like curry powder, and garam masala. It is also a highly nutritional product that contains protein and fiber. But a large amount of consumption may cause sweating, headache and body pain.
|Recommended Application||Best used in fish, chicken, dairy applications, cookies cream soup and vegetables|
|Taste & Aroma||Slightly warm taste and a refrigerator similar to the nutmeg|
|Product style||Ground and Whole|
|Cuisine||Asian, Caribbean, Indian, Moroccan, British, Dutch and French cuisine|
|Handling & storage||Should be stored in a cool, dry place away from light and heat|
|Shelf life||2 to 3 years|
|Country of origin||Indonesia and Caribbean Islands|
Mace | Gada | गदा | ജാതിപത്രി | ஜாதிபாத்ரி
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