There is not too much interesting history on Mace. The only cool thing I learned where it comes from. Mace is made from the reddish seed covering from nutmeg seeds.
Like Nutmeg, Mace's flavor profile is very distinguished and pungent. It should not be used in excess because it will definitely be over powering. That being said, it can be used in a variety of dishes.
My first time using Mace came this weekend at my buddies BBQ. The guest and I both agreed it was a very nice spice for chicken.
Here are a few suggestions for the kitchen:
BBQ Chicken:Paprika, Garlic Salt, Crushed Red Pepper and Mace
Baked Chicken: Mace, White Pepper, Cinnamon and Potatoes.
Shrimp/Tofu Stir-Fry: Fresh Ginger, Curry, Broccoli, Carrots and Mace
Salad: Spinach, Cabbage, White Beans, Carrots, Olive Oil and a dash of Mace
Sweets: Pumpkin Pie, Chocolate Chip Cookies or Cinnamon Cake.
Like Nutmeg, Mace's flavor profile is very distinguished and pungent. It should not be used in excess because it will definitely be over powering. That being said, it can be used in a variety of dishes.
My first time using Mace came this weekend at my buddies BBQ. The guest and I both agreed it was a very nice spice for chicken.
Here are a few suggestions for the kitchen:
BBQ Chicken:Paprika, Garlic Salt, Crushed Red Pepper and Mace
Baked Chicken: Mace, White Pepper, Cinnamon and Potatoes.
Shrimp/Tofu Stir-Fry: Fresh Ginger, Curry, Broccoli, Carrots and Mace
Salad: Spinach, Cabbage, White Beans, Carrots, Olive Oil and a dash of Mace
Sweets: Pumpkin Pie, Chocolate Chip Cookies or Cinnamon Cake.
