Origin and quality of Madagascar nutmeg mace
Nutmeg mace or nutmeg flower is the shell of the nutmeg. Its flavor is more refined and less pronounced than nutmeg. It can be used in both sweet and savoury dishes and is ideal to accompany fine fish such as perch. It perfumes marvellously white sauces, vegetable gratins, soups. It enhances certain fruits such as apples, pears or mangoes.
Madagascar nutmeg mace comes from a tree native to the Moluccan Islands in Indonesia, grown in the Sava region of Madagascar. This region, renowned for its tropical climate and fertile soils, offers ideal conditions for growing nutmeg. Mace is the red part that envelops nutmeg. It is harvested by hand when the fruit is ripe. The mace is then sun-dried for several weeks.
Taste and aroma
Madagascar nutmeg mace is distinguished by its intense reddish color, slightly rough texture and warm, aromatic fragrance. Its flavor is slightly piquant and spicy, with notes of nutmeg, cinnamon and clove. Madagascar nutmeg mace offers a unique flavor and aroma, both intense and delicate. Its flavor is slightly piquant and spicy, with notes of nutmeg, cinnamon and clove. Its aroma is powerful and enchanting, with warm, woody notes. Madagascar nutmeg mace is a versatile ingredient that can be used in both savory and sweet dishes.
Directions for use
Madagascar nutmeg mace should be stored in a cool, dry, dark place. Mace is a powerful ingredient. It is therefore important to use it sparingly. Start by adding a pinch of mace to your dish and gradually increase according to your taste. Madagascar nutmeg mace is rich in fiber, vitamins B and C, potassium and magnesium. Madagascar nutmeg mace is not recommended for pregnant and breast-feeding women.
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