Macé

The mace , also called “nutmeg flower”, is the spice obtained starting from the tegument of the Nutmeg (the Arille more precisely). Like it, it is used in kitchen, preferably in the salted dishes.

Of very frequent use during Antiquity, it is especially employed, at the present time, in the preparation of mixtures of spices for pickles (gherkins) or of vinegar spiced for the vegetable conservation.

To go further

  • Toil' of spices - Nutmeg and Mace

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