A kind of spice; the aril which partly covers nutmegs. See Nutmeg.
A spice, used as flavouring.
Mace is the lacy growth or aril that surrounds the nutmeg seed.
A spice derived from the outer layer of nutmeg, mace is sold either in blades or ground. It adds a mild nutmeg flavour to soups and sauces as well as sausages, pâtés and fish dishes.
The nutmeg tree, Myristica fragrans, is special in that it produces two seperate spices, nutmeg and Mace. Mace is the ground outer covering (aril) of the nutmeg seed. A piece of unground Mace is called a blade.
The outer skin of the nutmeg seed used for flavoring foods.
The outer covering of nutmeg, reddish-orange and lacy. Used as nutmeg or cinnamon, with nutmeg-y flavor.
The casing around nutmeg, mace is sold ground or as dried 'blades'. It tastes like nutmeg but is more delicate Use in poultry, fish, vegetable and cheese dishes and in fruit desserts, custards, cakes, and biscuits.
spice made from the dried fleshy covering of the nutmeg seed
A spice produced from the dried outer shell of the nutmeg.
The outer shell of nutmeg (seasoning).
Javitri. The outer part of the nutmeg.
A sweet spice with a warm flavor. Mace is made from the outer husk of the nutmeg, and has a very similar flavor.
Dried outer covering of the seed nutmeg. It is available in the form of 'blades' or powder and is used as a flavouring in various rich meat and vegetable dishes and also some sweets and puddings.
outer coating of nutmeg, ground or in blades with much the same warm, sweet, spicy flavour as the nut.
Whole ("blade"), ground Orange outer covering of nutmeg; similar flavor, but milder Baked goods, desserts, fruits, sausages, pork, fish, spinach, squash, other vegetables
The nutmegs Myristica are a genus of evergreen trees indigenous to tropical southeast Asia and Australasia. They are important for two spices derived from the fruit, nutmeg and mace. Nutmeg and mace have similar taste qualities, nutmeg having a slightly sweeter and mace a more delicate flavor. Mace is often preferred in light-coloured dishes for the bright orange, saffron-like colour it imparts. In Indian cuisine, nutmeg is used almost exclusively in sweets. In European cuisine, nutmeg and mace are used especially in potato dishes and in processed meat products; they are also used in soups, sauces and baked goods. Japanese varieties of curry powder include nutmeg as an ingredient. Nutmeg is a traditional ingredient in mulled cider and mulled wine.
Spice made from the membrane that covers the nutmeg seed. Tastes like a stronger version of nutmeg.
The bright red skin and outer covering, or aril, of nutmeg in its shell. more information - recipes
To use or smell this spice in a dream signifies recognition in community affairs.
1. A spice that tastes and smells like a pungent version of nutmeg. 2. Mace is the bright red membrane that covers the nutmeg seed. After the membrane is removed and dried it becomes a yellow-orange color. It's sold ground and, less frequently, whole (in which case it's called a "blade"). Mace is used to flavor all manner of foods, sweet to savory.
is the delicate red skin around the shell of a nutmeg which is ground for use as a spice. Flakes of mace, called blades, are available in some Asian and Caribbean markets. For other spices, see allspice, aniseeds, caraway, cardamom, cayenne pepper, chili powder, Chinese five-spice powder, cinnamon, cloves, coriander seeds, cumin, curry powder, fennel seeds, garam masala, ginger, juniper berries, nutmeg, paprika, pepper, peppercorns, saffron, Sichuan pepper, star anise, sumac, and turmeric.
Javitri, Jathipathri. Ground Mace Flower.