Sonnentor Mace, ground

Mace refers to the sun-dried seed coat withdrawn from the nutmeg fruit. The spice comes from Africa and Brazil. The Arabs have long seasoned their lamb with mace and Spanish sangria is hard to imagine without this spice.

Tips & Preparation:
Mace is slightly bitter in taste but is lighter than nutmeg and can therefore also be used as often. It is an important component in some potato and vegetable dishes. It also seasons ground beef, veal and chicken ragout, lamb and much more. It is only used in savory dishes, but also in sweet dishes like cakes, biscuits, fruit compotes or punch and liqueurs.

Ingredients:
organic ground mace

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