When a Nutmeg fruit is cut open, the first thing that is revealed is the bright red lacy layer of mace, called the aril, which surrounds the nutmeg inside. The mace is peeled off and dried, turning a rusty brown colour. Although the aroma of mace is reminiscent of nutmeg, mace is not generally used in sweet dishes the way nutmeg is. A few ‘blades’ of mace, as the pieces are called, compliment the flavour of steamed fish and vegetables.
Ingredients
Mace. Produce of Indonesia, packed in Australia.
Use
Used in savoury dishes. It can also go well with red vegetables such as carrot and pumpkin. It can be used in pickles and in Indian and Sri Lankan cooking.
