Nutmeg with mace

Nutmeg with mace

A delicately spicy duo of whole nutmeg and delicate mace lends a warm, aromatic depth to both savory and sweet recipes. The spice is suitable for soups, stews, mashed potatoes, vegetables, meat and sauces; desserts such as cakes or creams, as well as port wine and cocktails also benefit. How is it used? Grate the nut fresh on a fine nutmeg grater, crush the blossom in a mortar or sprinkle the spice finely ground over the dish. A small pinch is enough - as a guide, about half a teaspoon for four people, so that the taste remains balanced. Store whole nuts in a cool, dry place; ground spice should be used within 6 to 12 months. The duo comes from Terre Exotique and rounds off béchamel sauce, mashed potatoes, dessert creams, fruit compotes and baked zander or grilled chicken with ginger.