FoodReference.com (since 1999)

 

COOKING TIPS AND HINTS SECTION

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   Recipes   |   COOKING_TIPS   |   Food Quotes   |   Who’s Who   |   Culinary Schools & Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals and Events

Cooking and Kitchen Tips and Hints, Measurements, Shopping Advice, Serving Ideas, etc.

 You are here > Home > 

Cooking Tips >  Macadamia Nuts to Mustard Greens >  Mace

See also: Articles & Trivia

 

philodendron250

FREE MAGAZINES
and other Publications
An extensive selection of free magazines and other publications

MACE

Mace is the lacy outer covering (aril) of the nutmeg seeds. When fresh, it has bright red color, which changes to a golden brown when it is dried. Its flavor has been described as a combination of: cinnamon and pepper or nutmeg and cinnamon.

Store at 55 degrees F. tightly covered.

1 pound of mace = 5 cups

The flavor and aroma of Mace, which is similar to Nutmeg, is strongly aromatic, spicy and warming to taste. It is characterized by citrus and terpeney flavor notes.

Mace is used in soups, cream sauces, lamb, chicken, potted meats, cheeses, stuffing, sausages, puddings, ketchup, baked goods, and donuts. It is used in French, English, Asian, West Indian, and Indian cuisines, and the spice blends garam masala, curry, and rendang.

spice, spices, herbs
 

 

COOKING TIPS

  Macadamia Nuts to Mustard Greens   |   Macadamia Nuts   |   Mace   |   Macerate   |   Mahi-Mahi   |   Mahlab; Mahleb   |   Maine Lobster   |   Mainz Ham   |   Malanga   |   Malosol   |   Mamey, Mammee Apple   |   Manchester Lettuce   |   Mandarine Orange   |   Mandoline   |   Mango   |   Manioc  |   Maple Syrup   |   Marinating   |   Marjoram   |   Mary Ann Pan   |   Mashed Potatoes   |   Maui Onion  |   Meat Color   |   Melons   |   Meringue   |   Mesclun   |   Mesquite   |   Microwave Ovens   |   Milk   |   Millet   |   Mint   |   Miracle Fruit   |   Mirin   |   Miso   |   Mold   |   Morel Mushrooms   |   Mornay Sauce   |   Mortar and Pestle   |   Mother Ann's B Cake   |   Mother of Vinegar   |   Muffins   |   Mushrooms   |   Mustard   |   Mustard Greens  
  Home   |   About Us & Contact Us   |   Recipes   |   Cooking Basics   |   World Cuisine   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages