Mace is often preferred in light dishes for the bright orange, saffron-like hue it imparts. Nutmeg is used for flavouring many dishes, usually in ground or grated form, and is best grated fresh in a nutmeg grater.
The red mace or aril is allowed to dry out upon which it turns an orange colour. The mace is then ready to be used in cooking. It can be sold as a ground powder and can often replace nutmeg, if a sweeter and milder flavour is required.
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